Monday, March 25, 2013
1 whole chicken with the bones removed. (the butcher will do that for you) Now it's butterflied.
Gently loosen the skin all around the chicken with your fingers, be careful not to rip into it.
Saute in a small pan,
3 chopped green onions
1 minced garlic clove.
butter or olive oil 2 tablespoons.
After it cools, place into a bowl along with
2 cups of drained ricotta cheese,
1/2 cup of chopped sun dried tomatoes in oil,
1/2 cup of grated Romano cheese,
the zest of 1 lemon,
chopped fresh basil and parsley
salt and pepper.
Mix it all together.
Take a spoon and shove the mixture all over underneath the skin that you loosened. Rub the outside of your chicken with olive oil and fresh herbs and roast in a 375 degree oven until internal temperature reaches 180