This recipe is from www.sfgate.com.
1 ounce dried porcini mushrooms
5 tablespoons butter, at room temperature
1 tablespoon olive oil
1 small onion, finely chopped
2 garlic cloves, crushed and minced
1 portobello mushroom, about 8 ounces, finely chopped
2 ounces prosciutto, finely chopped
1 teaspoon dried thyme leaves
Salt and black pepper to taste
1 cup (3 ounces) soft white bread crumbs, from day-old bread
3½-pound chicken, skin intact, rinsed and patted dry, excess fat and giblets removed
Place the dried mushrooms in a small bowl, cover with warm water and soak for 20 minutes. Lift the mushroom pieces from the soaking liquid, pat dry and chop finely. Set aside. (Strain liquid, refrigerate and reserve for another use.)
Heat 4 tablespoons of the butter and the oil in a sauté pan. Add the onion, garlic, chopped portobello mushroom and porcini mushrooms and prosciutto. Sprinkle with the thyme, salt and pepper. Simmer gently until softened, about 15 minutes. Stir in the bread crumbs and let cool. Stir in the egg. Chill the mixture for 15 minutes.
Using poultry shears or a sharp knife, cut along each side of the backbone, cutting the backbone away (the chicken will still be attached at the breast bone). Using the heel of your hand, flatten the bird with a firm blow or two. Use your fingers to loosen the skin (it's surprisingly elastic) over the breast and thighs, being careful not to tear it.
Insert small handfuls of stuffing under the skin while molding it evenly from the outside with the other hand. Make two little slits in the loose skin that extends beyond the thigh meat. Poke the drumstick ends through the slits and fold the wing tips under to keep the chicken flat as it roasts. Smear the chicken with the remaining tablespoon of butter and sprinkle with more salt and pepper.
Preheat the oven to 375 degrees. Place the bird, skin side up, in an ovenproof skillet or other round pan and roast until it is brown and tender, 50 to 60 minutes, basting with the pan juices twice after the first 30 minutes.
Remove the bird to a warmed serving platter and let it rest for a few minutes. Cut the chicken into two breast-wing and two thigh-leg portions.
Per serving: 555 calories; 43 grams protein; 15 grams carbohydrates; 36 grams fat (15 saturated); 208 milligrams cholesterol; 552 milligrams sodium; 4 grams fiber