Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

5
Toasted Garlic 4

"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!"

Ingredients 2 h {{adjustedServings}} servings 512 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 512 kcal
  • 26%
  • Fat:
  • 38.5 g
  • 59%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 34.8 g
  • 70%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 1240 mg
  • 50%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. 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.
  6. Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.
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Reviews 5

  1. 6 Ratings

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Chefstacie
6/25/2008

Awesome idea, skip the foie gras tho.

Joc
8/17/2009

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.

sarahxbee
3/26/2009

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!