When did chicken become the thing that we eat? Grilled chicken breasts. Baked chicken breasts. Roast chicken (OK, roast chicken is fantastic, but you get my drift). Maybe it’s the ubiquity, or maybe it’s the Michael Pollan-esque complaint regarding the flavorlessness of industrial chicken, but I get bored with the endless parade of chicken breasts, chicken legs, chicken tenders, chicken strips (though roast chicken is still fantastic). I want my chicken to have a little pizzazz.
This recipe offers the perfect solution to put a little oomph in your chicken. Well, if you describe oomph as a stuffing that has the rich saltiness of prosciutto and provolone cheese, the sharp hit of parmesan and the brightness of lemon zest. This recipe comes from Mario Batali, and say what you like about his clogs, his food show with Gwyneth Paltrow, or the teeny overcrowded waiting spaces at his restaurants, the man can cook. There’s something about Mario Batali’s food that is very satisfying. And this recipe is no exception.
