Friday, 9 October 2015

Chicken with Capsicum and Olive Stuffing and Prosciutto

I make this chicken dish and variations of it quite often. It is a good dish to cook when it is hot and it can also be made in advance and served cold.  The stuffing keeps the chicken moist whilst the prosciutto adds a delicious mildly salty crispy wrap. The chicken can be pan fried or baked in the  oven. Use boned chicken thighs for this recipe as they have more flavour. Roasted capsicum can be purchased from a deli or in jars in most supermarkets, or you could use any stuffing that you like.

Here is the same idea with plain stuffing, topped with a little Meredith Goat Cheese and a simple stock and sherry reduction.

The process is easy

The stuffing is made by puréeing red peppers with a clove of garlic, a little black pepper and then mixing in some fresh breadcrumbs. The mixture should be quite stiff. I used  two small red peppers and approximately a cup of breadcrumbs, this will make enough stuffing for six to eight thighs. Reduce the amount of stuffing for fewer thighs.

Spread some stuffing over half of the chicken thigh fillet and then push in some pitted olive halves along the stuffing.

Fold the thigh over to enclose the stuffing, wrap with a slice of prosciutto and secure with a toothpick.

Pan fry the chicken thighs until cooked, turning over once during the cooking. I use a non stick pan and only a little oil. Alternatively place the thighs on a greased tray and bake at 170 deg C until cooked. Rest chicken for  5 -10 minutes and remove toothpicks before serving/slicing. Cold chicken is even easier to slice.


Allow 1 - 1 1/2 thighs per person
1 long slice of prosciutto per thigh
1 -2 olives per thigh
2 small roasted redcapsicum
1 cup breadcrumbs
1 clove garlic, crushed
freshly ground black pepper.

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