Butterflied Chicken Italian-Style

Steps

1. In a bowl, combine the butter, basil and garlic. Season with salt and black pepper. Set aside.

2. In separate bowl, combine the Asiago and breadcrumbs. Set aside.

3. Using kitchen shears or using a chef’s knife, cut through the back along one side of the backbone. Repeat with other side.

4. Turn the chicken over, open it and press to flatten. Using care gently work your fingers under the skin of the breast and legs, loosening it without tearing. Pat the chicken dry and spread ¾ of the butter mixture evenly under the skin.

5. Rub the chicken with the remaining butter. Season with salt and pepper. Sprinkle with the Asiago and breadcrumb mixture pressing down so it adheres to chicken.

6. Place the chicken on a cookie sheet with a wire rack. Roast in 180° C (350º F) preheated oven for about 1 hour and 15 minutes or until a thermometer reads 78° C (170º F) when inserted into the thigh.

7. Remove chicken when done and allow to rest for 10 to 15 minutes.

8. Meanwhile prepare the sauce; deglaze the roasting pan with the stock scraping the bottom of the pan to free up any brown bits.

9. Pour into a small saucepan, bring to a boil and reduce by half.

10. At the end of the reduction add the lemon juice and simmer for 1 to 2 minutes. Strain into a sauceboat, adjust seasoning as desired and serve with roasted chicken.