Four Sisters Food

This is a different take on Herb and Feta Baked Chicken.

Ingredients

8 chicken thighs, skinless and boneless

2 tablespoons each chopped fresh rosemary, oregano and thyme (or any other fresh herbs available)

125g (4½ oz) feta cheese, cut into 8 sticks

Salt and freshly ground pepper

8 slices prosciutto

Method

Heat oven to 180°C (360° F) fanbake

Open the chicken thighs.  Divide the herbs among the thighs.   Place a piece of feta in the centre of each thigh.  Season and roll up to enclose the cheese.

Wrap each chicken piece in prosciutto. 

Put the chicken pieces on a baking tray which has been lined  with cooking paper and bake for about 30 minutes until prosciutto is crisp and chicken is cooked through.  Serve with squashed baked potatoes and a salad.

Ingredients

8 chicken thighs, skinless and boneless

2 tablespoons each chopped fresh rosemary, oregano and thyme (or any other fresh herbs available)

125g (4½ oz) feta cheese, cut into 8 sticks

1 tablespoon milk

2 tablespoons flour

salt and freshly ground pepper

Method

Open the chicken thighs.  Divide the herbs among the thighs.   Place a piece of feta in the centre of each thigh.  Season and roll up to enclose the cheese.

Put the thighs in an oven proof dish.  Brush with milk and dust with flour.

Bake at 180°C (360° F) for about 30 minutes, until golden brown.

Serve with tomato sauce

Serves 4