Chicken Thighs Stuffed with Chive Pesto and Prosciutto

Seasonal Recipe:
I love chives and I love pesto. Imagine my giddiness when I found a recipe for chive pesto. A use for my overflowing chives -- perfect genius. The original recipe from Bon Apetit called for roasted chive potatoes (which sounds delish) but I was feeling adventuresome in the kitchen and decided to create my own recipe using chive pesto. It turned out great!

I combined a few of my favorite things. Boneless, skinless chicken thighs, good Swiss cheese, prosciutto and pesto. 


Chive Pesto

 Look at that gorgeous green



1/2 cup extra-virgin olive oil 

Kosher salt and freshly ground black pepper  

1/2 cup (packed) chopped fresh chives, 

1/2 cup (packed) chopped fresh flat-leaf parsley 

2 Tbsp. pine nuts or walnuts if you don't like pine nuts.

1 garlic clove  

2 tsp. fresh lemon juice

This makes about 1/3 cup.

Meanwhile, combine 1/2 cup chives, parsley, pine nuts, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice. Season pesto with salt and pepper.

Stuffed ChickenThighs

8  to 10 boneless skinless chicken thighs (2 per person, they are small)

Appx. 1/3 Cup Chive Pesto

8 strips Proscuitto

Swiss cheese thinly sliced.

Salt and Pepper. 

2 TB olive oil.

Directions:

Preheat oven to 375 degrees farenheit. 

Lay your Chicken thighs out flat. 

Cover each inside of the meat (the bumpier side) with about a tsp of chive pesto. 

Layer with prosciutto and Swiss cheese. 

Roll and tie with kitchen string. Season with salt and pepper. Stuff your cheese in if it is peeking out. 

Heat oil in saute pan over medium high. Place rolled thighs in pan and brown. Turn and brown on all sides and until chicken is no longer pink.