Ingredients

  • 1800 grams chicken deboned
  • or use 12 thighs deboned
  • 1 clove garlic minced
  • 3 tablespoons vegetable oil
  • 1 J-Cloth 3 for thighs, cut
  • Stuffing
  • 1 egg
  • 170 grams ricotta cheese
  • 85 grams fresh breadcrumbs
  • 85 grams sun-dried tomatoes slivered
  • 30 grams black olives pitted
  • 1 teaspoon Italian seasoning
  • 1 tablespoon fresh basil
  • salt and pepper

Directions

1. Debone chicken. Refrigerate. Add garlic to vegetable oil and soak J-cloth in it.
2. Preheat oven to 400*F/200*C/GM 6.
3. Stuffing- Beat egg, add ricotta and beat again. Add breadcrumbs, tomatoes, olives, Italian seasoning and basil. Season to taste with salt and pepper.
4. Wrap with J-cloth(s) and tie each end. Place chicken on wire rack over a roasting pan and bake for 1 1/2 hours for whole chicken, 30 minutes for thighs. Unwrap chicken immediately and let rest for 10 minutes before slicing.
5. Garnish with fresh basil leaves.
6. Appetizers- Cut thighs into 7 slices, Reserve the ends for nibbling later. Make crustades by slicing 3 French baquettes, thinly. Season slices with garlic, butter and smeared tomato. Bake 400*F/200*C/GM 6 until crisp and light brown on both sides, about 15 minutes. Turn over about half way through baking. Place chicken slice on crustade. Plate. Makes 60 appetizers.
7. Stuff chicken. Wrap chicken with J-cloth. If wrapping thighs, cut

Notes
Notes:Original serves 6. 12 thighs make 60 appetizers.


Categories
Chicken, cold, main courseAppetizer
Keywords
Chicken, main courseAppetizer, cold
MacGourmet downloadRicotta & Sun-Dried Tomato Stuffed Boned Chicken. To import, drag image to your MacGourmet recipe box.