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| Chicken Thighs Stuffed w. Ham, Gruyère and Sage |
| Ingredients
Nonstick cooking spray, oil or butter 6 boneless, skinless chicken thighs freshly ground black pepper 6 half-inch thick sticks of Swiss Gruyère cheese 3 slices air-cured salted ham [Serrano or Prosciutto], cut in half, or an equivalent amount of country ham 3 fresh sage leaves, halved coarse salt 1/3 cup freshly grated Parmesan cheese 1/3 cup dried breadcrumbs [not fresh] 2 tablespoons unsalted butter, cut into 6 pats Method Heat oven to 350° Spray, oil or butter a baking dish large enough to hold the 6 thighs snugly. Wash the thighs in cool water, then pat them dry with paper towels. Lay each thigh flat on a cutting board, sprinkle with pepper, and put a stick of cheese, half a slice of ham, and half of a sage leaf in the center of each thigh. Roll the thigh meat around the filling. Place the little parcels seam side down in the baking dish. Sprinkle the tops with salt, pepper, Parmesan and lastly the breadcrumbs. Top each with a pat of butter. Bake for 25 to 30 minutes, switch the oven to “broil” for the last few minutes if you desire to brown the tops. |
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