Chicken Thigh Fillets wrapped round Bocconcini Antipasto mix and sealed with Prosciutto.
Pre-heat oven to 200 C.
Form 6 crosses by placing 1 slice of prosciutto on preparation surface and place 2 overlapping slices.
Place thigh fillets on prosciutto with the length in same direction a single slice.
Put a small amount of roughly chopped antipasto mix in centre of fillet and top with a basil leaf.
Roll up fillet and fold in the prosciutto sides.
Scatter capers over the bottom of small lasagne dish and top with 100 ml of passata.
Seal the chicken parcels in batches in a frypan and place on top of caper mix.
Deglaze frypan with the rest of the passata. Rinse out passata bottle with Red Wine and add to frypan.
Pour sauce over the chicken parcels and put dish in pre-heated oven.
Bake for 1 hour carefully turning parcel part way through.
Serve with buttered pasta and a green salad (or green veg).
Use a nice mix of pitted olives and your favourite antipasto (e.g. artichoke, mushroom, semi-dried tomato. The bocconcini add a creamy highlight. You can substitute with other melting cheese.