Italian Stuffed Chicken

    45 min

    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.

    4 people made this

    Serves: 4 

    • 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

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Preheat oven to 200 C / Gas 6.
    2. Pound chicken thighs into thin rectangles with a meat mallet. Coat with pesto and set aside.
    3. Heat some oil in a large frying pan until hot. Fry the aubergines and peppers with a little salt until just softened.
    4. 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.
    5. 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.
    6. Serve, sprinkled with fresh parsley.

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    Reviews in English (1)


    Wow this was good. I made my own pesto for it. Yum! I will make this again for sure. Thanks for sharing the recipe, Jono.  -  31 May 2013  (Review from Allrecipes AU | NZ)