Baked prosciutto-wrapped chicken thighs

Name: Baked prosciutto-wrapped chicken thighs
Ingredients: 1 kg boneless chicken thighs; 200 g thinly sliced prosciutto crudo; 1/2 teaspoon white pepper; 1/4 teaspoon hot paprika; 1/4 teaspoon ground dried chili pepper; 1 pinch of salt

Meat - Baked prosciutto-wrapped chicken thighs by Dora L. - Recipia

Baked prosciutto-wrapped chicken thighs brown at 200 °C, with thin slices wrapped snugly around the boneless meat. They’re like little chicken rolls, and the baked chicken thighs get browned edges and a juicy center, seasoned with hot paprika. I leave the seasoning visible on the meat instead of covering it with a thick layer. Prep: 20 minutes. Cook: 35-40 minutes. Total time: 55-60 minutes. Serves: 4. About 580 kcal and 62 g protein per serving.

Ingredients

1 kg boneless chicken thighs
200 g thinly sliced prosciutto crudo
1/2 teaspoon white pepper
1/4 teaspoon hot paprika
1/4 teaspoon ground dried chili pepper
1 pinch of salt

Preparation

1. Pat the thighs dry with paper towels. Mix 1/2 teaspoon white pepper, 1/4 teaspoon hot paprika, 1/4 teaspoon ground dried chili pepper and 1 pinch of salt. 2. Sprinkle the mixture over both sides of the thighs. Wrap each thigh in thin slices of prosciutto crudo and roll it up. 3. Heat the oven to 200 °C. Arrange the thighs on the oven rack and place a tray underneath to catch the fat. 4. Bake for 35-40 minutes, until the thighs are cooked through and the prosciutto is browned.

Notes

Keep refrigerated in a sealed container for up to 3 days; when reheated, the prosciutto won’t stay crisp. For less heat, you can leave out the ground chili pepper. I prefer to choose the seasonings for the chicken separately rather than use a ready-made mix. Choose boneless thighs of similar thickness so they cook evenly. If they’re larger and meatier, leave them in until the end of the 40 minutes; smaller ones may brown sooner. Thin slices of prosciutto are easier to wrap around the meat than thicker ones. Sometimes the prosciutto slips when you roll the meat; tuck the end underneath the thigh. Serve with a vegetable salad.