Stuffed Chicken and baked cherry tomatoes

Cut the shoulder to 1 cm cubes, mix in a bowl the cream and beaten egg and add the crumbled bread crumbs with your hands. Let it sit for 10 minutes and mash with a fork to get a uniform mixture. The crumb should soak well of egg and cream.

Put in a large bowl the minced meat, nuts and shoulder still frozen peas; Add the Parmesan, breadcrumbs, salt and pepper. Mix well with a fork to get a homogeneous dough. To amalgamate the best ingredients, you can process them with clean hands. Keep the bowl in the refrigerator until time to use the filling.

Stuffed Chicken; spuntategli wings with scissors and pass on gas flame for bruciacchiare residues of feathers. Hold the chicken with both hands, wash it under running water, inside and outside. Dry with a paper towel inside.

Fill the chicken by introducing the filling neck opening with the help of a spoon; the filling must be distributed evenly, without empty spaces, but should not completely fill the chicken, would not otherwise be able to sew the opening. Close piegandovi on the skin, which must lean on the back of the bird. Try to fold the skin gently, without pull, otherwise it may break. Sew the skin folded on the back, using a needle to eye big and white thread. Sew with needle and thread the lower opening.

If you don't Cook your chicken, wrap it up with a little kitchen film and keep it in the coldest part of the refrigerator.

Heat the oven to 200°, a baking tray lined with baking paper wet and well squeezed. Grease the chicken with oil, salt and pepatelo. Place it in the baking pan and put the Pan in the oven; Cook for 20 minutes and remove the pan. Turn the chicken with 2 tablespoons and continue cooking for another 10 minutes. Squirt with the wine, lower the oven temperature to 180° and cook for 60 minutes.

To ensure that the firing is uniform and the softer chicken, sprinkle 2/3 times with the liquid which has formed on the bottom of the pan. If the liquid consumes too add more wine.

Remove the chicken from the Pan and wrap it up in a piece of paper. Let it stand for 10 minutes. In this way the stuffing becomes more compact and managed to slice better.

Cut chicken wings using a sharp knife, cut the end of the wing bone articulation. Derived from part 8 chicken stuffed slices not too thin and place on a serving dish. Go the the uncut, with chicken thighs and place onto the wings.

Retrieve cooking remained in pan, pour it over the chicken and slices that on the whole. Serve with tomatoes au gratin.

For baked tomatoes recipe, see: < a href = "ricetta-pomodorini_al_forno.html" title = "baked" Tomatoes > baked cherry tomatoes