Stuffed Chicken Thighs

This is a great company meal because this dish is so impressive looking and delicious but easy to make and it can be assembled in advance. This is from Deborah Mele at ItalianFoodForever.

Stuffed Chicken Thighs 

8 large chicken thighs (boneless & skinless)
8 slices prosciutto
4 slices provolone cheese
3/4 c fresh breadcrumbs
3/4 c grated Parmigiano-Reggiano cheese
1 large egg
1/4 c chopped fresh basil
1/4 c chopped fresh parsley
1/4 c toasted pine nuts
2 to 3 T milk
salt & pepper
2 T olive oil
2 T unsalted butter

to finish:
1/2 c dry white wine
1/2 c chicken broth
2 T unsalted butter
1/4 c chopped fresh basil

Preheat oven to 400. Pound the thighs to an even thickness. Season each and top with a slice of prosciutto and half a slice of provolone. Combine the breadcrumbs, parmesan cheese, egg, basil, parsley, pine nuts, and enough milk to moisten. Season with salt and pepper. Place a scoop of filling at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.

In an ovenproof frying pan, heat the oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25min or until cooked through. 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.

Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top. Serves 4.

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