I don’t know if you guys know this or not but I’m learning a lot about y’all!
Sound creepy? Don’t worry…I promise I’m not peering in your bedroom window 😉
One thing I’ve learned over the years is that most of you are women (and for all you fellas out there, I am soooooo grateful that you’re here and if there’s anything you’d like to see, shoot me a line!).
What I also know is that you guys love things that are wrapped!
Strange but true! How do I know that?
Well, one of my most popular posts here on the blog is this bacon wrapped chicken recipe below (you can find the details here)!
The other day, I was making an old family favourite (these thighs) and realized I had never posted the recipe before! And since y’all like wrapped things (as you can see, I’m not much of a scientist…there’s no real logic here!!), I started thinking about this dish!
This recipe came to be one Friday night, years ago, when an entire (hungry) hockey team (and their families) came to my house. Eeeeeek!! What should I do? Well, this is what I had in the fridge:
- boneless, skinless chicken thighs
- goat cheese
- sun dried tomatoes
- fresh basil
and, long story short, this is what I fed them all! They come together pretty quickly and, the beauty of this dish is that it doesn’t need to be warmed up. You can eat it warm, at room temperature, or even cold on a salad or in a sandwich! So versatile, right?
They are moist (thanks to the dark meat) little chicken bundles filled with creamy goat cheese and tangy tomatoes all wrapped up in a salty slice of prosciutto (I don’t even season them because the flavour combo is so good!!).
And, it’s pretty simple to prepare:
After you’ve lined your counter top with plastic wrap (if you have a large, washable, plastic cutting board, you can use that too), open up the chicken like this…
…add your tomatoes
…add a dollop of goat cheese
…add your basil
…close it all up
…wrap it in prosciutto, and then finish by searing in a hot skillet and baking until cooked through!
You will love having this recipe up your sleeve! It’s so good…and, like always, change up the fillings to suit your needs (have no goat cheese but have some blue cheese? Sub that in! No basil but loads of pesto? Go ahead with that! No prosciutto but a pile of black forest ham? You do you!!)
And, again, the leftovers are my favourite part!! Topped on a salad, and you have a great, hearty meal!
Sliced cold and put in a crusty bun with some roasted peppers and you have one mighty fine picnic sammie!!
Have I convinced you all to try this? I sure hope so!!
Prosciutto Wrapped Stuffed Chicken Thighs
- 8 boneless, skinless chicken thighs
- 1 small jar sun dried tomatoes (if you are reconstituting from dried, you need 8 halves)
- 1 small log goat cheese (approx. 150g), divided into 8 pieces (if you like blue cheese, that would work well here too)
- 8 large, thin slices prosciutto
- 8 large leaves basil (if you don't have basil, you can use a tsp of pesto in each thigh)
- Preheat oven to 350°F; place some plastic wrap on your counter-top to prepare your workspace (you could also use a washable cutting board).
- Open up each piece of chicken and place on top of the plastic wrap; place 1 sun dried tomato piece onto each chicken thigh (or use about a tbsp of chopped sun dried tomato), then top with a portion of goat cheese and a basil leaf; close the chicken thigh to encase all the filling.
- Place a piece of prosciutto onto the plastic-lined countertop and place one of the closed thighs onto the end of the prosciutto; roll the prosciutto until it is completely rolled up (you don't need toothpicks).
- Heat a large skillet to medium high heat; place chicken pieces in pan and sear until browned on all sides (about 5-7 minutes): bake the chicken, uncovered, for 45-50 minutes (or until about 165°). Juices will run clear.
- Can also be sliced and served warm or cold in a sandwich or on a salad.