Ingredients:
1/4 cup extra-virgin olive oil, plus more for drizzling
2 large cloves garlic, peeled and very thinly sliced
1 package or bundle fresh basil
1 bundle fresh green onions
6 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
6 thin slices prosciutto di Parma
4 lemons cut in half
Directions:
Preheat oven to 400F
Combine about 1/4 cup extra-virgin olive oil and fresh squeezed lemon juice from the 4 lemons into a shallow dish.
Finely chop garlic cloves, basil leaves, and green onions and set aside.
6 pieces good quality boneless, skinless chicken thighs, trimmed of fat
Salt and freshly ground black pepper
6 thin slices prosciutto di Parma
4 lemons cut in half
Directions:
Preheat oven to 400F
Combine about 1/4 cup extra-virgin olive oil and fresh squeezed lemon juice from the 4 lemons into a shallow dish.
Finely chop garlic cloves, basil leaves, and green onions and set aside.
Season the chicken pieces with salt and pepper to taste and dip chicken in the olive oil and lemon mixture. Turn to coat (I used my hands for this).
Spray your pan or tin foil. Once chicken is coated, lay the chicken open on the pan. Put basil, garlic, and green onions inside the chicken.
Wrap the chicken pieces in prosciutto, placing green onions on top to garnish. Drizzle the chicken with more oil and grill for 12-15 minutes, turning occasionally.
I turned them after 10 minutes and they were ready after 15 minutes. Since the thighs are smaller, they don't take as long to cook.
We had roasted potatoes, zucchini, and squash with our chicken and topped our meal off with a bottle of Pinot Noir!
Absolutely delish!
Enjoy!!!
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