|By Karen Barnaby |
Flat Roasted Chicken with Prosciutto and Green Olives
- 1 free-range chicken, 3 1/2-4 lbs.
- salt and pepper
- 1/4 lb. prosciutto, in one piece, diced into 1/2-inch cubes
- 1/3 cup shallots, minced
- 2 cloves garlic, minced
- 1/2 cup whole green olives, unpitted
- 1/2 cup white wine
- salt and pepper to taste
Preheat the oven to 350°F.
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.
- Total Carbohydrates: 20
- Total Carbohydrates Minus Fiber: 10.7
- Carbohydrates per Serving (4): 5
- Carbohydrates per Serving minus Fiber (4) : 2.69