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

Ingredients

  • 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

Method

  • 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.

OR

  • 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

Note:

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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