Equipment
You'll need 8 toothpicks for this recipe.
Ingredients
• 8 large (about 200g each) chicken thigh fillets
• Salt & freshly ground black pepper
• 4 bocconcini, quartered
• 8 large fresh basil leaves
• 8 slices prosciutto
• 2 tablespoons extra virgin olive oil
• Polenta with burnt sage butter, to serve (related recipe)
Method
1. Preheat oven to 200C. Place the chicken, boned-side up, on a clean work surface. Season with salt and pepper. Top each fillet with 2 pieces of the bocconcini and a basil leaf. Roll up firmly to enclose filling. Wrap a slice of prosciutto around each chicken parcel and secure with a toothpick.
2. Heat the oil in a large frying pan over high heat. Add the chicken parcels and cook, turning occasionally, for 5 minutes or until golden brown. Remove from heat and transfer to a roasting pan. Bake in preheated oven for 15 minutes or until cooked through. Remove from oven. Cover with foil and set aside for 5 minutes to rest.
3. Cut the chicken parcels in half crossways and serve with polenta.
