Brie Stuffed Prosciutto Wrapped Chicken
Ingredients
For the Chicken
- 6 chicken thighs boneless, skinless
- 6 slices brie cheese
- 6 slices prosciutto thinly sliced
- salt and pepper
For the Sauce
- 14 oz diced tomatoes canned
- 8 oz tomato sauce canned
- 1/4 onion diced
- 2 cloves garlic minced
- 1/2 cup eggplant diced
- 1/4 cup black olives sliced
- salt and pepper
- 2 scallions sliced (green and white parts separated)
- 3 tbsp olive oil
Instructions
For the Chicken
- Place the thighs between two pieces of plastic wrap. Use a mallet or rolling pin to pound the chicken until they are in similar thicknesses. Remove from the plastic wrap. Lightly season all sides with salt and pepper.Add a slice of brie to middle of each thigh. Fold the chicken in half. Wrap each piece with a piece of prosciutto.Heat 2 tbsp olive oil in a skillet in medium high heat. Add chicken to the pan. Sear for 5 minutes. Flip and sear another 5 minutes. Remove from pan and set aside.
For the Sauce
- Turn heat to medium. Add remaining olive oil. Add onions and white parts of the scallions and sauté for 5 minutes until soft and translucent. Add eggplant. Saute for 5 minutes, stirring often. Add garlic and sauté for 1 minute, stirring into the veggies. Turn the heat down to low. Add the tomato sauce and diced tomatoes and stir. Add olives. Return the chicken back to the pan including any resting juices. Cook for another 10 minutes until the chicken is cooked through. Serve and top with green parts of scallions.