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Stuffed Chicken Thighs with Parma Ham Recipe

   
 

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     Stuffed Chicken Thighs with Parma Ham

Category   Entrees - Maindishes
Sub Category   None
Servings   6
Ingredients
12 skinless and boneless chicken thighs
12 slices parma ham
1 courgette
2 cloves garlic
100g chestnut mushrooms
2 tsp crème fraîche
20g fresh basil
salt and pepper to taste
 
Instructions
First, preheat the oven to 180°C. Then, using a mandolin, finely slice the mushrooms, courgette and garlic into a mixing bowl. If you don't have a mandolin, just slice the vegetables as thinly as you can. Then, add two teaspoons of crème fraîche, shred the basil leaves into the bowl and season with salt and pepper. Mix together all the ingredients and make sure the crème fraîche is evenly distributed.
Open out the chicken thighs and spoon a couple of teaspoons of the vegetable mix into each one, then roll them back up and wrap with a slice of parma ham and transfer to a baking tray. Do this until you have used up all the parma ham and chicken thighs.
Cover the tray with foil and then bake in the oven for 45 minutes. Leave to rest for 5 minutes after removing from the oven, then serve. I teamed this with fresh french and runner beans and roasted new potatoes.


Originally Submitted 12/16/2010





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