Prosciutto Wrapped Chicken

1. 1

   Preheat the oven grill and place the red pepper under it, blackening the skin of all sides by turning as each side blackens. Once all sides are blackened remove from grill and place the pepper in a plastic bag for a few minutes. Remove from bag and peel the blackened skin off of the pepper. Then cut the top and bottom off, cut open and remove the seeds. Slice into long thin pieces and set aside.

2. 2

   In a bowl combine olive oil, lemon zest, lemon thyme, salt and pepper and mix well. Open the chicken thighs into rectangular fillets and rub 1/4 of the mixture onto the chicken. Add two lengths of the pepper and a baton of pecorino cheese. Roll up the chicken thigh and then wrap with two slices of prosciutto and tie together with a few pieces of string. Repeat with remaining chicken and refrigerate until ready to eat.

3. 3

   When ready to cook, preheat the oven to 375 degrees and roast for 30 minutes. Remove from oven, cut off string, and serve with mashed potatoes and steamed asparagus (dressed with olive oil and roasted hazelnuts).

* Per serving · 4 servings · Values may vary.

No additional tips available.