Preheat oven to 350°F (175°'C).
Mix the mayonnaise with Dijon mustard in a small bowl. Use a kitchen brush to paint all sides of chicken thighs with the mixture. Place on plate and set aside.
Lay two slices of prosciutto down in front of you in a cross fashion. Place a fresh, large basil leaf in centre of cross and top with a chicken thigh. Place another basil leaf on top of the chicken. Paint the exposed pieces of prosciutto with the Dijon mayonnaise mixture. Sprinkle 1 Tbsp (15 ml) shredded cheese on top of basil. Wrap into bundles by closing strips of prosciutto all around and making the bundle as smooth as possible. Place, seam side down in a baking dish which has been sprayed with vegetable oil cooking spray.
Bake chicken 25-30 minutes and until thermometer registers 165°F (74°C).
Meanwhile, mix fresh lemon juice, balsamic vinegar, olive oil and honey and set aside.
Remove chicken from oven and allow to cool 5 minutes. Remove chicken from pan and set aside. Pour dressing into the baking dish and use a whisk to stir and scrape up pan juices and brown bits.
Place salad greens in a large bowl. Toss with dressing.
To serve, carefully slice chicken bundles into four pieces. Use a sharp knife. Arrange salad greens on four plates, top with sliced prosciutto wrapped chicken and garnish with a sprig of fresh basil (optional garnish).
- Serves: 4
- Prep Time:
- Cook Time:
- 2 tbsp (30 mL) mayonnaise
- 1 tbsp (15 mL) Dijon mustard
- 8 slices prosciutto (8 x 10 g slices)
- 8 large basil leaves, fresh
- 4 each chicken thighs, boneless, skinless
- 8 tbsp (120 mL) cheddar cheese, shredded
- 2 tbsp (30 mL) lemon juice, freshly squeezed
- 2 tbsp (30 mL) balsamic vinegar
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) honey
- 8 cups (2 L) salad greens, baby mix
- 4 sprigs basil, fresh, leaves (optional garnish)
If you run short on the mayonnaise and Dijon mix up a bit more.
Play around as it wouldn't be hard to make appetizer size skewers on smaller picks.
Prosciutto is a boneless, dry cured ham originating in Italy.