Stuffed Chicken Thighs
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Ingredients
- 8 Large boneless and skinless chicken thighs
- 8 Slices prosciutto
- 120g Grated Gruyère
- 170g Fresh breadcrumbs
- 120g Grated parmesan
- 1 Large egg
- 60g Chopped fresh basil
- 60g Chopped fresh parsley
- 60g Toasted pine nuts
- 3 tbsp milk
- 2 tbsp olive oil
- 2 tbsp butter
- Salt and pepper
- To finish:
- 100ml dry white wine
- 100ml chicken stock
- Juice from half a lemon
- 2 tbsp butter
- 60g chopped fresh basil
Details
servings 4
Level of difficulty Average
Preparation time 10mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Preheat the oven to 200°C.
Step 2
Use a meat hammer to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then a little of the grated cheese.
Step 3
Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten, season with salt and pepper. Take a scoop of this filling and place at one end of each thigh.
Roll up firmly, and tie securely with kitchen twine.
Step 4
In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm.
Step 5
Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken stock and reduce this mixture by half over high heat. Add the butter, basil and lemon and mix well then season with salt and pepper.
Step 6
Serve warm with the pan juices drizzled over top.
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