date:Mar 21, 2014
Equipment
You'll need 8 toothpicks for this recipe.
Ingredients
8 large (about 200g each) chicken thigh fillets
Salt freshly ground black pepper
4 bocconcini, quartered
8 large fresh basil leaves
8 slices prosciutto
2 tablespoons extra virgin olive oil
Polenta with burnt sage butter, to serve (related recipe)
Method
1. Preheat oven to 200C. Place the chicken, boned-side up, on a clean work surface. Season with salt and pepper. Top each fillet with 2 pieces of the bocconcini and a basil