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Category: Chicken
Prep Time: Cook Time: Total Time:
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 and parsley
1/4 cup toasted pine nuts
2 to 3 tbsp milk
Salt & pepper
2 tbsp olive oil and butter
To Finish:
1/2 cup dry white wine and chicken broth
2 tbsp butter
1/4 cup chopped fresh basil
Preheat oven to 400. 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. Serves 4
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STUFFED CHICKEN THIGHS
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Category: Chicken
Prep Time: Cook Time: Total Time:
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 and parsley
1/4 cup toasted pine nuts
2 to 3 tbsp milk
Salt & pepper
2 tbsp olive oil and butter
To Finish:
1/2 cup dry white wine and chicken broth
2 tbsp butter
1/4 cup chopped fresh basil
Preheat oven to 400. 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. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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