Stuffed Chicken Thighs or Braciole Di Pollo
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 4 oz. thinly sliced prosciutto, cut into ¼ in wide strips
  • 1 ½ c. fresh bread crumbs
  • 1 ½ c. freshly grated Parmigiano Reggiano
  • ½ c. grated provolone
  • 2 large eggs, beaten
  • ¼ c. finely chopped Italian parsley
  • 1 bunch basil leaves
  • 1 T chopped fresh rosemary
  • Zest of 4 lemons
  • 12 boneless skinless chicken thighs.
  1. Preheat oven to 450 degrees.
  2. Mix ingredients for filling together.
  3. Pound thighs between sheets of parchment paper until ½ inch to 1 inch thick. Put a spoonful or two of filling into each thigh, roll, and secure with three pieces kitchen twine.
  4. Arrange chicken legs, seam side down, in a baking dish. Season with salt and pepper and roast 35-40 minutes or until golden.
  5. Allow to rest for 10 minutes, remove kitchen twine (a pair of scissors works wonderfully) and serve whole or sliced.
Adapted from Molto Italiano by Mario Batali
Recipe by The Domestic Front at