Chicken Roll With Caper Sauce
|Whole roasting chicken||4 Pound|
|Dried thyme||1⁄2 Teaspoon, crushed|
|Frozen green beans||4 1⁄2 Ounce, thawed (1/2 Of A 9 Ounce Package)|
|Swiss cheese||3 Ounce, cut into two sticks, 21/2 x 1 x 3/4 inches|
|Cheddar cheese||2 Ounce, cut into two sticks, 21/2 x 1 x 3/4 inches|
|Prosciutto slice/Boiled ham||4 Ounce (8 Slices)|
|Caper sauce||1 Cup (16 tbs)|
To bone chicken, remove the chicken wings, leaving as much skin on chicken as possible.
(Reserve wings for another use.) Remove tail.
Place chicken, breast side down, with legs pointed away from you.
With a sharp, short-blade knife, make a cut along the center of the backbone, the entire length of the bird (from the tail area to the neck).
Working on one side of the chicken, use the knife and your fingers to scrape and push the meat away from the bone along the rib cage, working toward the breastbone.
(Be careful not to cut through the skin at any point.) Sever thigh joint.
Make a lengthwise cut along meaty side of leg and thigh bones.
Using knife and fingers, scrape and push meat from bones.
Discard leg and thigh bones.
Repeat boning steps on other side of chicken.
Place the boned chicken, skin side down, on a cutting board.
Cut and discard any excess fat.
Cover chicken with clear plastic wrap.
Pound with meat mallet in thicker areas to form a 10-inch square of even thickness.
Sprinkle chicken with the thyme and pepper.
Arrange the beans over the center of the chicken, perpendicular to where breastbone was removed and to within 1 inch from sides.
Securely wrap each stick of cheese in two slices of the pro sciutto.
Lay wrapped cheese alongside beans, with Swiss cheese on one side and cheddar on the other.
Bring sides of chicken to the center, overlapping the edges and shaping the chicken roll to about 6 to 7 inches in length.
Tie crosswise and lengthwise with string to seal.
If skin is broken, overlap and hold together with wooden toothpicks.
Place roll, seam side down, in a 13x9x2 inch baking pan.
Roast, uncovered, in a 350Â° oven for 1 1/2 hours.
To serve, remove strings and wooden toothpicks.
Using a sharp knife, thinly slice the chilled chicken.