[Kitchen Witch]

Flat Roasted Chicken With Prosciutto And Green Olives

Yields: 4 Servings



1 free-range chicken - (3 1/2 to 4 lbs)
Salt to taste
Freshly-ground black pepper to taste
1/4 pound prosciutto in one piece diced 1/2" cubes
1/3 cup minced shallots
2 garlic cloves minced
1/2 cup whole green olives unpitted
1/2 cup white wine
Salt to taste
Freshly-ground black pepper to taste


Preheat the oven to 350 degrees.

With a sharp heavy knife, split the chicken down the backbone and open it up. Turn it breast-side up and flatten with the palm of your hand. Cut a slit in the skin at the bottom of the breast and slip the "ankles" of the chicken through the slit. Sprinkle liberally with salt and pepper.

Transfer the chicken, breast-side down, to a lightly oiled roasting pan. Bake for 45 minutes. While the chicken is baking, prepare and combine the prosciutto, shallots, garlic and olives.

Remove the chicken from the oven and transfer to a plate. Remove any accumulated fat from the roasting pan. Scatter the prosciutto mixture evenly in the roasting pan and add the white wine. Place the chicken skin-side up into the pan. Bake for 45 minutes longer.

Remove the chicken from the pan. Either carve the chicken or cut it up into serving pieces. Pour the prosciutto mixture over the chicken and serve.

This recipe yields 3 to 4 servings.


Per Serving (excluding unknown items): 32 Calories; trace Fat (1.2% calories from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable.