Stuffed Chicken Thighs

By June 4, 2018June 20th, 2020Chicken
Stuffed Chicken Thighs by cooking meals for one

So simple to make and delicious to eat


  • 2 boneless chicken thighs
  • 4-6 slices prosciutto
  • fresh basil leaves
  • 8 sun dried tomatoes
  • 4 bocconcini, feta or goats cheese
  • 6 olives, halved *optional
  • 2 wooden skewers


  • Pound the chicken to a flat schnitzel
  • Lay 2-3 slices of prosciutto out and place the schnitzel on top
  • Add basil leave to the centre of chicken fillet
  • Add sundries tomatoes, crumbled cheese and *optional olives
  • Roll up and secure with wooden skewers or tooth picks
  • Spray a small frypan with oil and brown the rolls evenly by continuously turning them to avoid  burning. You can continue to cook on the stovetop, but be careful not to burn.


  • Place them in a small ovenproof dish and bake in medium oven for 25-30 minutes, until rolls are cooked through. This depends on the size and thickness of the chicken fillet

       Serve with salad or vegetables of choice


I prefer to cook in the oven as it cooks more evenly

Do not season, as this dish can be quite salty

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