Stuffed Chicken Roll

Preparation:

Preparation: Fry the chopped onion and celery, add the minced meat and let it brown. In the meantime, pass the slices of bread to the mixer together with 2 eggs. Add the mixture to the meat off the heat and leave to cool. Make an omelette with the remaining 2 eggs. Open the boneless chicken, wash, pat dry and lay skin side down on a cutting board. Salt and pepper the inside and cover in layers with the omelette, the minced meat filling and lastly the pistachios. Close the chicken, sew the center with kitchen string, cover with the bacon and tie everything together. Insert sprigs of sage and rosemary under the wire. Wrap in aluminum foil and bake in a preheated oven at 200 degrees for 45 minutes, turning it twice. Remove the foil and put back in the oven until golden brown. Remove from the oven, let it cool and serve in slices.