Chicken Thighs with Oregano and Prosciutto


Chicken Thighs with Oregano and Prosciutto
Servings: 4


1 tablespoon fresh oregano (or 1 teaspoon dried)
8 chicken thighs, skinned, boned and flattened
salt and pepper
4 slices prosciutto, cut in half lengthwise
1 cup chicken stock
olive oil spray

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100022


Wrapping chicken thighs in prosciutto keeps them moist and tasty.


Preheat oven to 200C.

Sprinkle a little oregano over flattened chicken thighs and season with salt and pepper.  Roll up, pinwheel style.

Lay a slice of prosciutto on the board and place a rolled chicken thigh at one end.  Roll to enclose the thigh in the prosciutto.  Repeat with the remaining prosciutto and chicken pieces.

Place the chicken parcels into an oven proof dish, spacing them well apart from each other.  Pour the stock over the chicken and brush each roll with olive oil.

Bake for 20-25 minutes, basting occasionally, until the chicken parcels are cooked through and golden.

Serve immediately with Creamy Polenta and a green salad.


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