Chicken thighs done right

Chicken thighs done right


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Chicken thighs stuffed with mushroom, bacon and cheese, and wrapped in prosciutto.

DaYuehan New South Wales, Australia

Serves: 4 

  • 8 boned and skinless chicken thighs
  • 2 portobello mushrooms
  • 2 rashers bacon (short cut is good)
  • 1 wedge of Camembert or brie (any soft cheese)
  • pepper
  • 8 slices of prosciutto
  • 8 toothpicks

Preparation:15min  ›  Cook:12min  ›  Ready in:27min 

  1. Preheat oven to 180 degrees C. Lay the thighs out flat and sprinkle lightly with the pepper.
  2. Slice the mushrooms to about 2mm thick and slice the bacon in 5 to 8mm strips-about the length of the width of the chicken thighs.
  3. To assemble; place two slices of mushroom on one side of the thigh, then place two slices of bacon on top. Thinly slice the Camembert cheese and carefully place on top of the bacon.
  4. Fold one half of the thigh over the other then wrap with a slice of prosciutto and hold it with a toothpick.
  5. Repeat till all thighs are done.
  6. Place all 8 on a baking tray and bake at 180 C until cooked, about 10-15 minutes or so. Test with a skewer or knife.
  7. This can be also be done in a fry pan but the oven keeps the chicken moister.

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Reviews (1)


This is such a yummy dish. I brushed the top with olive oil to make the prosciutto crunchy. - 05 Jul 2012

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