My own simple invention. Very flexible - I use same method with different ingredients and flavours depending on what's available. E.g.use tandoori paste instead of pesto for an Indian version. Use any vegetables at hand. You can leave the cheese out but it helps keep the whole thing moist and luscious.
Spread out thighs, boned side up and bash sparingly with a mallet. Only bash enough to spread chicken slightly into rough rectangles of roughly even thickness. Coat each thigh fillet on both sides with pesto and set aside.
Preheat oven to 200 degrees C.
Seed the capsicum and cut into quarters lengthways. Lightly cook (fry in olive oil or microwave) the 2 capsicum quarters and 4 eggplant slices, lightly salted. They should cook enough to soften. Eggplant should reduce in size as they cook.
Lay out the slices of prosciutto and lay out chicken thighs on top (boned side up again). On each thigh arrange a cheese slice, a spring onion halved lengthwise, 2 eggplant slices and a piece of capsicum – it’s like making a generous sandwich with vegetables sticking out the ends a little.
Close each parcel (as the chicken thigh was closed naturally), keeping join uppermost, and secure with toothpicks. If it hasn't already, wrap prosciutto around.
Place them separated on an oiled, foil-lined baking tray and roast in pre-heated oven for 20-30 mins. Its ready when chicken and vegetables are browning and cheese is oozing out.
Serve sprinkled with parsley and with some polenta, perhaps.