Chicken Balzone

A whole Chicken deboned and stuffed with Ham, Salame, Provolone and Tomato

AuthorSara Bojarski Prep Time: 0:20:00
Cook Time: 1:30:00
Total Time: 1:50:00
Serving Size: Serves 4 Ingredients
  • 6 lbs Whole Chicken (deboned)
  • 1 Teaspoon Black Pepper (plus more for the outside seasoning)
  • 1 1/2 tsps Dried Oregano (plus more for the outside seasoning)
  • 1 Teaspoon Dried Basil
  • 6 oz Honey Roasted Ham
  • 4 oz Genoa Salame
  • 8 oz Provolone Cheese
  • 2 Tomatoes (sliced thin)
  • Preheat the oven to 425 degrees and line a sheet tray with tin foil.
  • Debone a whole chicken (see video above). Lay the chicken skin side down on the baking sheet and sprinkle the pepper, oregano and basil evenly across the meat. Then layer the Ham, Genoa Salame, Provolone and Tomatoes on top of each other (see photos below). Place the chicken tenderloins on top of the tomatoes.
  • Roll each side of the chicken in towards the center until the stuffing is completely enclosed in the chicken. Flip the chicken over gently keeping the seam of the chicken closed. Using cooking string, tie up the chicken tightly (you can use the butcher's tying method). Season the outside of the chicken liberally with salt, pepper and some more oregano.
  • Cook in the oven for 90 minutes or until a thermometer inserted in the center reads 165 degrees. If the chicken skin is starting to burn cover it loosely with tin foil. Once cooked through, remove the chicken from the oven and allow it to rest 15 minutes before slicing.