This recipe makes me happy happy. Buttery Boursin, juicy chicken, and salty prosciutto together make this one of my all-time favorite dinners. I have been making this for years and I am stoked I finally got decent photos so I can share it properly and do it justice. Then, after I took the pics I was all like “oh, I’ll just have one” ….yeah, right. Try four.
So what’s to love here ….well, you don’t have to measure anything – you can totally eyeball this one. It can be assembled in advance. And I used chicken thighs making this dish nearly impossible to screw up. Therefore, this recipe is absolutely perfect for entertaining, perfect for a company dinner, and even easy on a weeknight. Actually, it’s a great idea for a weeknight because you get to beat chicken with a mallet.
So be sure to bookmark or PIN this easy chicken dinner that will make you look like a rockstar!
- boneless, skinless chicken thighs
- thin-sliced prosciutto (1 slice per piece chicken)
- Boursin cheese (~1 T per piece chicken)
- kosher salt
- fresh cracked pepper
- olive oil to drizzle
- ~1/4 c milk
- garnish: chopped flat-leaf parsley
- Heat oven to 400F.
- Put the chicken between to pieces of plastic wrap and pound the chicken to an even thickness (~1/4″). Season with salt and pepper. Place a good sized dollop (~1 T) on each thigh and roll chicken around. Place seam side down on baking dish. Wrap each in a slice of prosciutto. Drizzle just a little olive oil on each roll and sprinkle a little fresh cracked pepper. Bake at 400, 20-25 minutes or until chicken is cooked through and juices run clear.
- As the chicken cooks, cheese will ooze out all over the pan. So when the chicken is done, gently transfer them to another dish or serving plate. Add a little milk (~1/4 c) to the pan with the melty cheese, and whisk the milk into the cheese and juices to make a sauce. Warm on medium heat whisking to get up all the bits from the chicken. Serve the sauce spooned over the chicken rolls, and sprinkle over some parsley. One serving is 2 chicken thighs.