About this recipe:This roast chicken dish has the perfect combination of flavours and textures. Pesto coated chicken thighs are stuffed with aubergine, red pepper, spring onion and mozzarella, then wrapped in prosciutto. Enjoy with a side salad, potatoes, rice or pasta.
extra-virgin olive oil, as needed
4 large skinless chicken thigh fillets
3 tablespoons pesto
4 slices prosciutto ham
8 thick slices aubergine
1 red pepper, seeded and cut into quarters lengthways
4 spring onions, halved
4 thick slices mozzarella cheese
8 cocktail sticks
flat-leafed parsley, as needed
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:25min › Ready in:45min
Preheat oven to 200 C / Gas 6.
Pound chicken thighs into thin rectangles with a meat mallet.
Coat with pesto and set aside.
Heat some oil in a large frying pan until hot. Fry the aubergines and peppers with a little salt until just softened.
Lay out the sliced prosciutto, top each piece with 1 chicken thigh, 1 slice of cheese, 1 spring onion, 2 aubergine slices and 1 piece pepper.
Close the parcel, using cocktail sticks to secure. Place onto a greased foil-lined baking tray and roast for 20 to 30 minutes. They are ready when the chicken and vegetables are browning and the cheese is oozing out.