• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C
MineralsChromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. extra-virgin olive oil, as needed

  2. 4 large skinless chicken thigh fillets

  3. 3 tablespoons pesto

  4. 4 slices prosciutto ham

  5. 8 thick slices aubergine

  6. 1 red pepper, seeded and cut into quarters lengthways

  7. 4 spring onions, halved

  8. 4 thick slices mozzarella cheese

  9. 8 cocktail sticks

  10. flat-leafed parsley, as needed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200 C / Gas 6.

  2. Pound chicken thighs into thin rectangles with a meat mallet. Coat with pesto and set aside.

  3. Heat some oil in a large frying pan until hot. Fry the aubergines and peppers with a little salt until just softened.

  4. Lay out the sliced prosciutto, top each piece with 1 chicken thigh, 1 slice of cheese, 1 spring onion, 2 aubergine slices and 1 piece pepper.

  5. Close the parcel, using cocktail sticks to secure. Place onto a greased foil-lined baking tray and roast for 20 to 30 minutes. They are ready when the chicken and vegetables are browning and the cheese is oozing out.

  6. Serve, sprinkled with fresh parsley.


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