Chicken Thigh Packages Wrapped in Prosciutto and Stuffed with Mortadella
Time requirement: about 30 minutes preparation and 30 minutes in the oven.
What you will need:
4 boneless chicken thigh scallopini. Choose small thighs, about 4 ounces each.
¼ teaspoon kosher salt.
½ teaspoon freshly ground pepper.
½ cup finely chopped onion.
A ¼ slice of mortadella.
An 8-inch long sprig of fresh oregano.
2 parsley sprigs.
1 tablespoon olive oil.
6 slices of prosciutto. Ask the deli counter to slice the prosciutto on the thicker side.
Prepare the thigh scallopini. Sprinkle them with the salt and pepper. Chop the onion and set aside. Cut some narrow strips from the mortadella. Cut these into small dice and set aside. Reserve the remaining mortadella for another use. (Breakfast!)
Strip the leaves from the oregano and parsley. Discard the stems. Finely mince the leaves. Set these aside.
Add the 1 tablespoon olive oil in a 10-inch frypan and add the onions. Heat over a moderate heat. When the onions begin to cook, stir them in the pan occasional until they sweat and soften. Add the mortadella. Cook this for a minute or two until it is softened. Add the chopped oregano and parsley, stir them in the pan and then add the wine to deglaze the pan. When the wine has evaporated remove the pan from the heat.
At this point you need to stop until the stuffing is cool. Place the stuffing on a plate and place that in the refrigerator. When the stuffing is cool, proceed. While the stuffing cools, preheat the oven to 375 degrees F.
Line a ceramic or glass oven proof pan with parchment paper. The pan should be just large enough to hold the chicken packages to come.
Lay the prosciutto slices on a clean flat surface. Place a scallopini atop each, smooth skin side down. Divide the stuffing to spread atop each thigh. Roll up each thigh, one at a time, and place them seam side down in the pan. When all the thighs are rolled, and in the pan, spray the exposed prosciutto with a light coating of oil.
Cover the pan loosely with a sheet of aluminum foil and place in the oven for 30 minutes. When they come out of the oven allow them to rest in the pan, under the foil, for 5 minutes. Slice and serve on warm plates. Spoon cooking juices over each serving. That’s it!