Prosciutto and Pesto Chicken Thighs
Moist chicken thighs are stuffed full of Italian cheese and pesto before being wrapped in salty and crispy slice of prosciutto. Simple assembly and dinner on the table in 40 minutes. Prosciutto Wrapped Pesto Stuffed Chicken Thighs are low-carb, gluten-free, and keto-approved. A simple way to prepare chicken that looks like you spent a lot of time preparing. It can also be prepared ahead of time and refrigerated until baked. Be sure to use a good quality pesto for best results. I like to serve it with pasta, but it is also nice sliced and served on a green salad.
Ingredients
- 4 chicken thighs, bone and skin removed, halved
- 4 tsp pesto
- 4 slices prosciutto, halved into two thin strips
READ ALSO: https://arivaa.net/food/tomato-salsa/
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the chicken thighs on a baking tray, skinned side-up. Place half a teaspoon of pesto on top of each thigh and wrap in a piece of prosciutto, folding it in so the seam is on the bottom.
Roast for 15–20 minutes, or until golden brown and cooked through. Serve with new potatoes and green beans.
Recipe Tips
If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil, pine nuts, basil and Parmesan.
To know more recipes CLICK HERE
