Roast Chicken "Rollini" with Artichokes, Sun-Dried Tomatoes and Basil

Ingredients

• 1 whole chicken, boned
• 4 slices prosciutto
• 2 cups artichoke hearts, marinated
• 1 cup sun-dried roma tomatoes, julienned
• 1 cup sweet basil leaves
• 2 cloves peeled garlic, sliced
• 1/2 teaspoon red pepper flakes
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika (Spanish style recommended)
• 1/2 teaspoon salt

Directions

1. Lay the chicken skin-side down on a cutting board. Cover chicken with slices of prosciutto.
2. In a bowl, combine artichoke, tomatoes, basil, garlic and red pepper flakes; spread this mixture over the chicken.
3. Roll the chicken up with the stuffing inside.
4. Tie chicken in several places with butcher’s twine to hold together and place on a cookie sheet.
5. Sprinkle with the olive oil, paprika and salt.
6. Bake in a 375 degrees F oven for 35 minutes.
7. Remove from oven and let stand for 10 minutes before slicing.