570 gr Chicken
80 gr Chicken breast
40 gr Milk
40 gr Olive oil
30 gr Sliced pancetta
Dry white wine
Salt and Pepper
Wash and clean the chicken and open it up from the back.
Finely chop the chicken breast, adding the aromatic herbs and the salt/pepper. At this point, mix all the ingredients with the egg, adding the milk at the end. The mixture should be dense and sticky.
Season the inside of the chicken with salt and pepper and pack in the stuffing, closing up the chicken when you have finished. Hold everything in place using the sliced pancetta.
Place the chicken in the roasting tin, adding the olive oil and the wine. Place in the oven.