About this recipe:In this easy peasy chicken thigh recipe, chicken thighs are stuffed with mushrooms, bacon and cheese, then wrapped in prosciutto and baked. You can use any variety of soft or semi-firm cheese you like, such as Camembert, Brie, Gruyere, chevre or even a young Manchego.
8 skinless chicken thigh fillets
pepper to taste
2 portabello mushrooms
2 rashers bacon
1 wedge of Camembert or Brie cheese
8 slices prosciutto
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Method Prep:15min › Cook:12min › Ready in:27min
Preheat oven to 180 C / Gas 4. Lay the thighs out flat and sprinkle lightly with the pepper.
Slice the mushrooms to about 2mm thick and slice the bacon in 5 to 8mm strips - about the length of the width of the chicken thighs.
To assemble; place two slices of mushroom on one side of the thigh, then place two slices of bacon on top. Thinly slice the cheese and carefully place on top of the bacon.
Fold one half of the thigh over the other then wrap with a slice of prosciutto and hold it with a skewer. Repeat with all thighs.
Place chicken thighs on a baking tray and bake at 180 C / Gas 4 until cooked, about 10-15 minutes. Test with a skewer or knife to see that the juices run clear.
This can be also be done in a fry pan but the oven keeps the chicken moister.