1/4 cup brown mustard, (spicy)
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tsp. chopped garlic
1 tsp. crushed rosemary
2 cups low salt chicken broth
1 whole chicken, butterflied, (cut off the back)
2 tbsp shredded Fontina cheese
sliced Italian bread
flour and unsalted butter mix, (used to thicken the gravy)
Place the chicken skin side up and spread out on a roasting pan with a wire rack underneath
Mix the mustard, olive oil, balsamic, garlic and rosemary together.
Spread it ALL over the skin of the chicken
Place the chicken in a 425 deg oven and roast it for about an hour, or till the juice from the chicken runs clear.
Remove the chicken from the oven and let it cool for awhile.
Remove and cut up the skin and set it aside.
Put the skin, pan drippings, and the broth in a saucepan and simmer for a few minutes; meanwhile, debone the chicken.
Add the butter and flour mix to the saucepan; enough to thicken the gravy.
Place 2-3 slices of the bread on a plate. Add the chicken, gravy and the Fontina cheese.