Ingredients
Units
Scale
- 12 chicken thighs
- 1 tablespoon of olive oil
- 1 garlic clove, smashed flat with the side of a knife
- 1 cup (120g) mascarpone cheese
- 1 tablespoon of bread crumbs, unflavored
- 1/2 teaspoon truffle oil (or other flavored oil)
- 1 teaspoon fresh or dried sage leaf, minced
- 1/2 cup white wine
- 1/2 cup chicken broth
- Salt and Pepper to taste
Toothpicks and Kitchen Twine (not edible and used for securing chicken rolls)
Instructions
- In a small mixing bowl add the mascarpone, bread crumbs, salt and pepper, sage leaf, and truffle oil. Mix until smooth. Set aside.
- Dry chicken thighs with paper towel. Place chicken thighs flat on a cutting board and spread open. Spoon about 1 teaspoon of mascarpone filling and spread across each chicken thigh.
- Add one slice of meat of choice to each chicken thigh. Roll up each chicken thigh and secure on both ends with kitchen twine (about 4-6 inches of twine per side).
- Secure even more with a toothpick through the middle of the roll. Season chicken with salt and pepper to taste.
- In a large skillet heat on medium high heat add olive oil and garlic. Add chicken rolls to pan and brown on both sides about 3-5 minutes per side.
- Take the meat out of pan and place on a plate, temporarily. Deglaze the pan by adding the chicken broth and white wine.
- Scrape the bottom of the pan and let it simmer on low for about 10 minutes. Add chicken back to the pan and cover with a lid. Cook on low heat for about 10 minutes until the internal temperature of the chicken reaches 165 degrees F.
- Remove kitchen twine and toothpicks before serving!
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Savory
- Method: Italian
- Cuisine: Italian