Prosciutto and pate fill these chicken rolls, fried in a pan and then baked until perfection. Perfect with a classic French sauce such as au jus. Sound hard, but are really very simple and worth it!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour.

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  • Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy. Drain, cool and crumble into a bowl. Season with garlic powder to taste; set aside.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove chicken thighs from the marinade and pat dry with paper towels. Discard marinade. Lay the chicken thighs out flat on a clean work surface. Season with salt and pepper, then sprinkle crumbled prosciutto in the center. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.

  • Heat corn oil in a large skillet over high heat. Place thighs into oil, and cook until browned all over, about 5 minutes. When browned, place thighs seam side down into a glass baking dish.

  • Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.

Nutrition Facts

512 calories; 38.5 g total fat; 173 mg cholesterol; 1176 mg sodium. 4.1 g carbohydrates; 34.8 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2008
Awesome idea skip the foie gras tho. Read More
(8)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/25/2008
Awesome idea skip the foie gras tho. Read More
(8)
Rating: 5 stars
06/25/2008
Awesome idea skip the foie gras tho. Read More
(8)
Rating: 4 stars
08/17/2009
Good. But leave out Fois Gras. I'm not sure why my comments keep getting edited out but others' comments are still here... all the same good recipe. Read More
(5)
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Rating: 4 stars
03/25/2009
Great recipe! I did not use foie gras it is expensive. I used a regular pate and it was delicious! I would also try with the mock foie gras recipe posted here as well. Read More
(4)
Rating: 5 stars
03/26/2009
Delicious and easy recipe- don't change a thing! Foie gras is a bit pricey as are most quality ingredients. As for it being "cruel" that is a misconception easily disproved with a little research. Enjoy! Read More
(4)
Rating: 4 stars
01/07/2015
It was a lot of work but really tasted good. I used the leftovers in a chili recipe including the prosciutto and foie gras which I made a mock foie gras recipe I found on this website. The chili along with other ingredients turned out great. Read More
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