Ingredients

• 3 Chicken Thighs
• A few shakes of dried oregano
• 2 garlic cloves
• 6 slices of prosciutto
• 1 cup of white wine (Riesling)
• 1 slice of feta cheese
• 2 dozen pitted black kalamata olives (3 tbsp)
• 3 tsp of sliced sundried tomatoes
• 3 anchovies (optional)
• A little olive oil
• 1 tbs soft butter
• Cracked pepper

Steps

• Step 1

  Sandwich your chicken thigh in a piece of cling film, flatten thighs using a meat mallet. Remove plastic and lay out thigh on cutting board. Sprinkle with oregano. Season with pepper (No salt, as other ingredients are already quite salty).

• Step 2

  Chop the pitted black olives medium fine. Add 1 tbs of olives one third of the way down thigh. Cut a small strip of the feta slice and place on top of olives. Add one small anchovy on top of feta. Add a few strips of sundried tomatoes. Roll chicken thigh starting from placed ingredient side.

• Step 3

  Grate the garlic into a marinating container (any container that will hold the thighs). Add the white wine. Place the chicken in wine and garlic to marinate.  Add olive oil and roll them around ensuring they are well coated. Cover and refrigerate overnight. The next day, place the thighs in a plate to drain some of the liquid (keep liquid for later).

• Step 4

  In a non stick frying pan, on high heat,  add a little olive oil, sear the chicken thighs until brown all over (approx 2 minutes each side). Remove from heat, transfer thighs to a plate and let cool down 10 minutes.

• Step 5

  Using cling film, layout overlapping slices of prosciutto. Place your thigh 1 third of the way up. Hold the cling film, lift the prosciutto and slowly roll it around the thigh.

• Step 6

  Oil a baking tray and add your thighs, lightly brush a little olive oil to avoid prosciutto drying. Bake in oven for 20 minutes at 160C or 320F. Remove from oven and let rest in warm place for 10 minutes.

• Step 7

  Using the same baking tray, add the marinade and place it on stove, high heat until the jus reduces and becomes a little thicker. Serve your chicken and pour the jus over the top.

Little Tips

This is quite a salty dish, if you don't like the saltiness, leave out the anchovies. Serve with a dressed mixed rocket and lettuce salad.