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It’s Really Springtime In Italy and Connecticut May brings us the first group of vegetables that make for wonderful fillings in this stuffed breast of young chicken served over risotto. We used the skin-on, boneless breast from a 3-pound Bell & Evans all-natural young chicken.
Written and Photos by Bob Zemmel, Owner of Alforno Trattoria
A young broiler chicken of three or so pounds yields a tender and moist chicken breast. We want to avoid 5- or 6-pound roasters, which tend to toughen under high heat.
