Stuffed Chicken Thighs

Stuffed Chicken Thighs

These stuffed chicken thighs are great for any meal and you can assemble them ahead of time, and then cook them later in the day. If you prefer, you could substitute chicken breasts, but I like to use thighs as I find dark meat to be more flavorful and moist. Choose large, boneless and skinless thighs for this recipe for the best results. Another variation of this dish would be to substitute coked ham for the prosciutto, and swiss cheese for the Provolone cheese.

Serves 4
by Deborah Mele

8 Large Chicken Thighs (Boneless & Skinless)

8 Slices Prosciutto

4 Slices Provolone Cheese

3/4 Cup Fresh Breadcrumbs

3/4 Cup Grated Parmesan Cheese

1 Large Egg

1/4 Cup Chopped Fresh Basil

1/4 Cup Chopped Fresh Parsley

1/4 Cup Toasted Pine Nuts

2 To 3 Tablespoons Milk

Salt & Pepper

2 Tablespoons Olive Oil

2 Tablespoons Butter

To Finish:

1/2 Cup Dry White Wine

1/2 Cup Chicken Broth

2 Tablespoons Butter

1/4 Cup Chopped Fresh Basil

Preheat oven to 400 degrees F. Use a meat mallet 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 half a slice of provolone cheese. 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.

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. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.

Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.

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