YUM. These are soooo good! And easy, too. 10/10 for sure. I made these with my mom at her place. I forgot to get preparation pix, so for now, all I have is the end result (which is missing a couple of bites, too, lol). She didn't have any breadcrumbs nor panko on hand, so we made toasted fresh breadcrumbs--and they worked great! Next time I make this, we'll try a blend of dry breadcrumbs and panko for comparison. Served with fried potatoes, a perfect accompaniment.
Link to original recipe: https://lecoupdegrace.ca/en/recette/chicken-thighs-with-boursin-and-prosciutto/
Ingredients:
8 boneless, skinless chicken thighs
8 slices prosciutto
~250 g Boursin (you will need 2 boxes of it)
1 egg
1 1/4 c. breadcrumbs (see note above)
2 T. Italian seasoning
salt and pepper, to taste
Directions:
1. Line a large, rimmed baking sheet with parchment and set aside. Pound chicken thighs to even thickness. Heat oven to 400°F.
2. On each thigh, place a slice of prosciutto.
3. Top the prosciutto with around 2 T. of Boursin per thigh. Season with a small amount of salt, plus pepper, to taste.
4. In a medium bowl or shallow dish, whisk the egg.
5. In a separate bowl or shallow dish (I recommend a pie plate), stir together the breadcrumbs and Italian seasoning, along with a bit of pepper.
6. Roll up each thigh, then coat in the egg, followed by the breadcrumb mixture. Place on the prepared baking sheet.
7. Bake for 30 min, or until internal temperature has reached at least 165°F. Let rest on sheet after removing from oven for 5 minutes. Serve with desired side and enjoy!!
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