If you hadn't already noticed I enjoy stuffing things, chicken thighs are no exception! They work really well in this type of dish as the meat remains juicy throughout cooking. I've stuffed them with a couple of slices of mozzarella and sun-dried tomatoes then wrapped in a piece of prosciutto and secured with a cocktail stick. I popped them in the oven for 35 minutes, adding the broccoli 12 minutes before the end of cooking. It really is as simple as that! This is a straightforward recipe which is quite fun to prepare if you wanted to get your children involved. Serve with mashed potatoes or crusty bread to mop up the juices.
6 chicken thighs, boneless and skinless
200g mozzarella, sliced into 12 pieces
Sun-dried tomatoes, 6-12 depending on how big they are
6 pieces of prosciutto
200g tender stem broccoli
A small bunch of basil
Salt and pepper
Preheat the oven to 180C.
Lay a piece of prosciutto on a chopping board and place a piece of opened chicken on top. place a couple of slices of mozzarella and sun-dried tomato to one side of the chicken. Close the chicken thigh and wrap the prosciutto around the meat, secure with a cocktail stick. Don't worry if it's a little messy, it adds to the rustic Italian look! Repeat for all the thighs.
Place the meat in a baking tray and put in the oven for 35 minutes.
Meanwhile, pop the broccoli in a bowl, and drizzle with olive oil. Season and give the bowl a good shake. Twelve minutes before the chicken is done scatter the broccoli in the tray and continue to cook.
Remove from oven and serve immediately with fresh basil, using crusty bread to mop up the lovely juices!