- Pesto:
- 8 cloves garlic
- 1 cup Italian parsley
- 1 cup fresh basil leaves
- ⅓ cup olive oil
- 2 tablespoons chopped walnuts
- 2 tablespoons freshly grated Parmesan cheese
- ¼ teaspoon salt
- dash of pepper
- Chicken:
- 8 large chicken thighs, boned
- 8 very thin slices fontina cheese, cut to the size of boned and opened chicken thighs
- 8 very thin slices prosciutto, cut to the size of boned and opened chicken thighs
- salt
- pepper
- Sauce:
- 1 cup whipping cream
ingredients
directions
1. Pesto: |
2. Combine garlic, parsley, basil, olive oil, walnuts, grated Parmesan cheese, salt and pepper in a food processor or blender and purée until smooth. |
3. Chicken: |
4. Preheat oven to 375F. |
5. Lay out each chicken thigh, skin side down. Spread each thigh with 2 tablespoons pesto (reserve remaining pesto for the sauce) and top with a slice of cheese and a slice of prosciutto. Roll up each thigh to enclose filling and place tightly together, seam side down, in a small, shallow baking dish, about 8x8-inches square. Sprinkle with salt and pepper and bake, uncovered, for 25 to 30 minutes. |
6. Sauce: |
7. Whip cream until it is soft and thick, about the consistency of a thin mayonnaise. Fold in the reserved pesto. Cover tightly with plastic wrap and keep the sauce at room temperature until ready for use. |
8. To serve, transfer chicken thighs to a serving platter and top each piece with 2 tablespoons of the room temperature sauce (heating sauce will turn the pesto brown), or pass the sauce at the table. |
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