The stuffed chicken roast with mortadella, ham, and pistachios is a flavorful second course, perfect for serving at festive tables, accompanied by a side of light baked potatoes or a simple salad.
In the original recipe, which I glimpsed in a magazine some time ago, the filling was based on mortadella, pistachios, and raisins. However, since my kids don’t particularly like raisins and the strong flavor of mortadella, I opted for a version my way; that is, I omitted the raisins and replaced part of the mortadella with cooked ham.
The result is a very flavorful roast, and if you follow all the steps, you’ll have perfect slices when cutting.
Let me share the recipe with you, and I suggest you also take a look at the roast with sun-dried tomatoes, the pot-cooked pork roast in beer, and the one with hazelnuts.

Difficulty: Easy
Cost: Medium
Rest time: 1 Day
Preparation time: 30 Minutes
Portions: 8/10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

205.50 Kcal

calories per serving

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Energy 205.50 (Kcal)
Carbohydrates 4.82 (g) of which sugars 1.52 (g)
Proteins 21.77 (g)
Fat 11.09 (g) of which saturated 4.19 (g)of which unsaturated 6.42 (g)
Fibers 0.72 (g)
Sodium 646.40 (mg)

Indicative values for a portion of 79 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Steps

– Remove the crust from the sandwich bread, and soak it in milk. Wait about 10 minutes, then squeeze it.
– Gather in the bowl of the food processor or blender, mortadella, ham, parmesan, and 1.41 oz (40 g) of chopped pistachios; add about half of the sandwich bread and blend.
– Form a sausage shape and set aside temporarily.
Chop the chicken breast and mix it with the remaining sandwich bread, season with salt and pepper.
– Spread the chopped chicken on a sheet of plastic wrap, forming a rectangle; sprinkle the surface with chopped pistachios and place the filling sausage in the center.
– Using the plastic wrap, roll the meat over the filling.
– On another sheet of plastic wrap, arrange the bacon slices side by side, then gently place the roll on them after removing it from the plastic wrap. Roll it up, then remove the plastic wrap and place it on a sheet of parchment paper.
– Seal everything in a sheet of aluminum foil.
– Transfer the meat to a baking dish; pour 2 cups of water in the bottom and bake in a preheated oven for 30 minutes at 350°F (180°C).
– After the time has passed, uncover and cook for 10 minutes; then turn it over and finish cooking for another 10 minutes.
– Remove from oven and let cool first at room temperature and then refrigerate.
– The next day, slice the stuffed chicken roast and serve it reheated (using a double boiler, microwave, or in a hot but turned-off oven) accompanied by a side dish.