Tuscan Chicken

This is a recipe I first discovered at a butcher shop in Sydney. They were selling the chicken thighs prepared so all you had to do was bake them at home. The butcher told me what they put in them, so I experimented and came up with some really delicious variations. This is a great recipe for an elegant dinner party. 

Note directions at the end for the preparation of Tuscan Chicken Breasts. 

Serves 3-4

Ingredients

6-8 Chicken Thighs 

Olive Tapenade *

Dijon Mustard & fresh rosemary sprigs, minced garlic *

Sun-dried Tomato tapenade *

Basil Pesto *

6-8 slices of Prosciutto

Olive Oil 

1/4 cup Chicken broth/wine or water 

salt & pepper

* Choice of fillings for the chicken thighs

Method 

Open each chicken thigh, and remove any excess fat. 

Spread the filling of your choice on the thighs and salt & pepper each one. 

Roll the thigh up and wrap a piece of prosciutto around it. 

It should stick without a toothpick. 

In a frying pan, on medium - high, gently fry the thighs about 5 minutes till lightly browned. 

Remove them from the pan and put them in a baking dish. Add the water/wine or broth. Bake uncovered at 350F for about 12-15 minutes till cooked through. Do not overcook. 

Can be cooled and then sliced into 1/4" slices and served as an appetizer or on a salad.

Chicken Breasts 

This recipe can also made using chicken breast.  Salt and pepper the chicken breasts and grate some fresh lemon rind on each one. You don't have to roll the breasts, or use the tapenade filling.
Wrap them with 2 pieces of Prosciutto.
Pan fry them on both sides, for about 3 minutes per side on medium heat. Transfer the breasts to a glass or ceramic baking dish and add 1/4 cup wine or broth. Sprinkle with fresh rosemary.  Bake about 15 minutes at 350F. Check for doneness. Do not overcook.

BBQ Option: Brush the chicken breasts with olive oil. Preheat bbq to 400F.  Grill the chicken for 3-4 minutes with the cover closed. Flip the chicken and grill for another 3-4 minutes (depending on the size of the chicken breast). Let rest and serve. This is great served cold on a salad.