This recipe is very easy to make and is great for entertaining. The crispiness of Prosciutto (paper-thin dry-cured ham from Italy) is complemented by the creamy filling. If you are not a big fan of cream cheese, brie or goat cheese can also be used. If you can’t find prosciutto, use Parma ham or low-sodium bacon. For this recipe, I’m using boneless skinless chicken thighs, but chicken breasts can also be used.
12 skinless, boneless chicken thighs (about 2 lbs or 900 g)
1/4 lb (150 g) prosciutto (12 pieces, to wrap each chicken thigh)
1/2 package cream cheese, or 1/4 pounds (100g) of brie or goat cheese
Lay out the chicken pieces on the cutting board. Cover with plastic film to prevent splattering and beat with a mallet to about 1/4 in. / 0.5 cm thickness.
Spread out a prosciutto piece on a plate. Place the chicken thigh on top of the prosciutto. Add 1/2 tablespoon of cream cheese (or brie or goat cheese) and several mushroom slices.
Roll the chicken piece around the cream cheese filling, then roll prosciutto around the chicken as shown above.
Preheat the oven to 400º F (200ºC). Place the chicken pieces on a lightly oiled baking sheet. Cover with foil and bake for about 30 minutes. Uncover and bake for a further 10 minutes or until prosciutto turns brown and crispy.