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Prosciutto Wrapped Stuffed Chicken Thighs

If you're looking for an easy meat dish that is tender and flavourful AND tastes good even when it cools down, well, look no further!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Servings: 4

Ingredients

  • 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)

Instructions

  • 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.