Tuesday, June 25, 2013

Chicken Thighs stuffed with Prosciutto, Provolone and Basil

Here's an easy stuffed chicken dish that can be made in less than forty minutes.  You can create your own combinations of cheese, meat and herbs to make stuffed chicken and use pretty much the same cooking method.   For this recipe, I used salty prosciutto ham, mild provolone cheese and basil.  Simple and the combination of flavors go well.

The toughest part of the process is probably deboning the chicken thighs, but after that it is easy.  Flatten the chicken meat, lay the prosciutto ham, cheese and basil on the chicken, roll the ingredients, tie it with poultry skin, brown the meat and bake it in the oven until fully cooked.   That's it.  Done in 35 minutes.

Servings: 2
Prep Time: 10 minutes
Cooking Time: 35 minutes
Special Tools:  Oven Proof Skillet, Tenderizing Mallet, Poultry String


2 large Chicken Thighs deboned
Salt and Pepper
4 slices of Prosciutto Ham
2 slices Provolone Cheese
2-3 Sprigs of Basil
1 Tablespoon Butter
1 Teaspoon Olive Oil
1 Cup Mushrooms sliced

Preheat the oven to 375 degrees.
Roll out he deboned chicken thighs skin side down onto a large chopping board.  Place a layer of plastic wrap (splatter protection) over the chicken thighs.  Using a tenderizing mallet, pound the meat to flatten and spread the meat. Remove the plastic wrap.  Salt and pepper the chicken on all sides.  Return the chicken to skin-side down on the chopping board.  Place two slices of prosciutto ham, one slice of provolone cheese and a sprig of basil on top of each thigh.

Roll the chicken thigh to encapsulate the prosciutto, provolone and basil in the center.  Using poultry string, tie the chicken thighs to keep them in rolled up.

Heat the butter and oil in an oven proof skillet. Add the rolled stuffed chicken onto the pan and brown on all sides (about 5 minutes).  Position the chicken skin side up on the pan and add the mushrooms to the skillet.  Transfer the skillet into the oven to cook for 20-25 minutes or until the chicken is fully cooked.  Remove the chicken from the oven and discard the poultry string. Transfer all the ingredients onto a plate including a little bit of the butter spooned over the chicken.  Serve and enjoy.

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