Roasted Whole Boneless Spring Chicken Stuffed with Speck & Mozzarella
earthy, buttery, salty
TIME TO EXECUTE
2 whole boneless Game Hens
4 oz. mozzarella, low moisture
6 thin slices speck
2 tsp. white truffle oil
2 Tbsp. chives (chopped)
2 Tbsp. parsley (chopped)
2 Tbsp. oregano (chopped)
2 cloves garlic (minced)
1 ea. zucchini, halved lengthwise (sliced)
1 basket of baby peppers (sliced)
salt and pepper
Preheat oven to 400F.
Dry the whole chickens and season with salt and pepper on both sides. Set aside. Take the mozzarella, cut in half, and wrap with Speck. Take the bundle and place inside the cavity of the chicken. Make sure it’s completely inside so the cheese only oozes out towards the end. Drizzle the inside with truffle oil.
Take the chives, parsley, and oregano and rub all over the outside of the bird with a touch of olive oil. Place chickens on a sheet tray lined with parchment paper. Place in oven at 400F and cook for 45-50 minutes, rotating the sheet tray half way through.
In a separate sauté pan while the chicken is cooking, heat on medium high. Add zucchini and peppers and cook for 5 minutes. Add garlic, season, and cook for another minute. Remove from heat.
To plate: serve the vegetables on the bottom and place whole chickens on top of the vegetables. Drizzle with additional olive oil and truffle oil.