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Preheat oven to 375 degrees F.
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Debone and skin the chicken thighs and trim of all visible fat.
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Lay the trimmed chicken thighs on a cutting board and season lightly with salt and pepper. Season only thins side. The prosciutto will season the outside of th chicken thighs, so be careful to add only a little salt.
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Add a 1 ounce block of fresh mozzarella cheese to the centre of each chicken thigh. Fold the chicken meat around the cheese to cover it.
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Wrap each chicken thigh completely in the thinly sliced prosciutto, then place on a parchment paper lined baking sheet, keeping them separated by about 2 inches.
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You can keep the prosciutto tightly wrapped to the chicken by using a couple of toothpicks during the roasting tome if you like, but use the same number of toothpicks in each, so that it's easy to remember to remove them all before serving.
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Bake at 375 degrees F for about 45-55 minutes depending on the size of the thighs you are using. To be certain, use a meat thermometer to make sure the centres af the cooked pieces have hit 170 degrees F. Over baking these can cause the cheese to ooze out onto the pan.
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Serve over pasta or rice with a sprinkle of the grated Parmesan cheese.