Ingredients
- 1 /4 lbs Prosciutto chopped
- 1 /2 c Gruyere grated
- 6 large Chicken Thighs deboned and skin on1/4 lbs Prosciutto chopped1/2 c Gruyere grated1 c Baby Spinach chopped2 tsp Italian Seasoning or Poultry Seasoning2 Tbsp olive oilsalt and pepper to taste
Preparation
Step 1
InstructionsPreheat oven to 475°F. In a bowl, combine the prosciutto, spinach, and cheese. Pound out chicken thighs, skin side down, to an even thickness; about 1/4 inch to 1/2 inch. Sprinkle Italian Seasoning over chicken. Use 1/6 of the amount of prosciutto filling and place it in the center of each thigh. Roll up the thighs and season skin with salt and pepper. In a large oven-safe sauté pan or cast iron skillet, heat the oil over high heat. Place each thigh in the pan with skin side up. After about 2 minutes, flip over with skin side down for an additional 2 minutes. Lower heat to medium and cook for 12 minutes to render the fat. Flip chicken over one last time, with skin facing up, and place in preheated oven for an additional 5 minutes. Remove from oven and serve.