Stuffed Chicken Thighs Recipe

Name: Stuffed Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 large chicken thighs (Boneless & Skinless); 8 slices prosciutto; 4 slices provolone cheese; 3/4 cup fresh breadcrumb; 3/4 cup grated parmesan cheese; 1 large egg; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 1/4 cup toasted pine nuts; 2 -3 tablespoons milk; salt & pepper; 2 tablespoons olive oil; 2 tablespoons butter; To Finish; 1/2 cup dry white wine; 1/2 cup chicken broth; 2 tablespoons butter; 1/4 cup fresh basil, chopped fine

Servings: persons

8 large chicken thighs (Boneless & Skinless)
8 slices prosciutto
4 slices provolone cheese
3/4 cup fresh breadcrumb
3/4 cup grated parmesan cheese
1 large egg
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
2 -3 tablespoons milk
salt & pepper
2 tablespoons olive oil
2 tablespoons butter
To Finish
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter
1/4 cup fresh basil, chopped fine

1
Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
2
In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
3
Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.

951

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 8 large chicken thighs (Boneless & Skinless), 8 slices prosciutto, 4 slices provolone cheese, 3/4 cup fresh breadcrumb, and more.

Yes, Stuffed Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Chicken Thighs

How did you like this recipe?

Frequently Asked Questions