Prosciutto & Gruyere Stuffed Chicken Thigh
by Ariane Duarte, CulinAriane, Montclair, New Jersey
This versatile dish is simple enough for a weeknight meal, but with a rich elegance that guests will love.
- 6 Smart Chicken boneless skinless chicken thighs
- 1/4 pound prosciutto, sliced thin and julienned
- 1 cup Swiss chard, cleaned and chopped
- 1/2 cup Gruyere cheese, grated
- Salt and pepper, to taste
- 2 Tablespoon blended oil
Preheat oven to 350°F.
In a bowl, combine the prosciutto, Swiss chard, and cheese.
Place the chicken thighs between two pieces of plastic wrap. Using a meat mallet, gently pound them to an even thickness, about 1/4 inch to 1/2 inch in thickness. Season with salt and pepper.
Measure a generous amount of prosciutto filling and place it in the center of each thigh, being careful not to over stuff. Carefully roll up the thighs and refrigerate for 15 minutes. Remove the thighs from the refrigerator.
In a large oven-safe sauté pan, heat the oil over medium-high heat. Place each thigh in the pan with the overlapping side down. After about 3 to 4 minutes, turn them over and place the pan into the oven. Roast for an additional 5 to 10 minutes. The internal temperature of the chicken should reach 165°F. Remove from oven and serve.
Pairing: chardonnay or a lighter pinot noir