Sweet and salty chicken with prosciutto
Prep Time
Price Per Serving
Cooking Mode
675 g (1 ½ lb.) lb. boneless, skinless chicken thighs
1 pack (125 g or 8 slices) oz prosciutto
To taste pepper
60 mL (¼ cup) cup sweet Thai chili sauce
Thai style chili mango salad
675 g (1 ½ lb.) lb. boneless, skinless chicken thighs
1 pack (125 g or 8 slices) oz prosciutto
To taste pepper
60 mL (¼ cup) cup sweet Thai chili sauce
Thai style chili mango salad
Directions
1Preheat oven to 190°C (375°F) and place rack in centre of oven. Line a baking sheet with parchment paper (or use a reusable baking mat).
2Wrap each chicken thigh with a slice of prosciutto. Place on baking sheet and generously season with pepper.
3Bake for 30 minutes.
4Using a pastry brush, baste chicken thighs with sweet chili sauce.
5Broil for 2 or 3 minutes until golden brown and serve with a green salad.
6Keeps for 4 days in the refrigerator or 3 months in the freezer.
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Personal Note
Personal Note