INGREDIENTS

INSTRUCTIONS

Start by washing the chicken well, inside and out, pat dry with paper
towels. In a large skillet over medium-high heat, place the olive oil
and saute the onion, celery, garlic, carrots and prosciutto for 10
minutes, stirring frequently. Remove from the pan and set aside in a
bowl.  Season the chicken well, inside and out, with salt and pepper.
In the  skillet, brown the chicken well on all sides. Add the wine,
allowing  it to evaporate. Add the chicken livers to the pan, allow to
cook for  2 to 3 minutes, remove the livers from the pan and allow to
cool.  When cool, add to the bowl with the vegetable mixture.  On a
lightly floured board, roll out the dough to 1-inch thick.  Sprinkle
the surface of the dough with salt and pepper.  Stuff the chicken with
the liver mixture, then place the chicken in  the center of the dough,
fold the edges of the dough around the  chicken, completely sealing the
bird. Cover the dough with a damp  cloth, keep in a warm place and
allow it to rise for one hour,  doubling in size.  Place the dough in a
baking pan and place it in a 400 degree  pre-heated oven for 60 to 70
minutes. Remove from the oven and place  bread on a serving platter. To
serve, cut off the top part of the  bread, the chicken will be in the
center. Serve a piece of the  chicken with a spoon of the stuffing and
a piece of the bread.  Yield: 4 servings  Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9447 - DAVID RUGGERIO  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 686
Calories From Fat: 202
Total Fat: 23.2g
Cholesterol: 0mg
Sodium: 1792.6mg
Potassium: 2006mg
Carbohydrates: 108.6g
Fiber: 20.5g
Sugar: 17.6g
Protein: 21.8g