Spinach and pistachio-stuffed chicken wrapped in prosciutto recipe

Christmas entertaining: boned stuffed chicken with prosciutto wrapping. Photo by Babiche Martens.

One of my absolute favourite dishes is a rolled stuffed chicken. If you have pre-stuffed the chicken, bring it back to room temperature before cooking. This is a great dish for Christmas lunch or you can pack it up and take it on a beach picnic. Try it sandwiched between two slabs of fresh bread with chutney the next day.

Ingredients

1 Tbsp	oil
1	onion, chopped
2 cloves	garlic, crushed
1 cup	frozen spinach, thawed
½ cup	pistachios, roughly chopped
200g	pork mince
Zest of	½ lemon
¼ cup	chopped fresh oregano
¼ cup	chopped parsley
1	egg
½ cup	fresh breadcrumbs
1 tsp	salt and freshly ground pepper
1	boned chicken
100g	sliced prosciutto

Directions

1. Warm the oil in a frying pan. Add the onion and garlic, cooking until softened. Stir through the spinach. Place into a large bowl. Add the pistachios, mince, lemon, oregano, parsley, egg, breadcrumbs, salt and pepper, combining well.
2. Lie the chicken out flat on a piece of baking paper. Spread the stuffing over the chicken then roll from the long side. Wrap the prosciutto around the chicken, with a slight overlap. Tie with string. Refrigerate until ready to cook.
3. Preheat an oven to 180C. Place the chicken in an oven dish, drizzle with a little oil and bake for one and a half hours or until a skewer comes out clean. Keep any juices to drizzle over the top, or chill and use for gravy later.