Chicken Thigh Fillets wrapped round Bocconcini Antipasto mix and sealed with Prosciutto.


  • 6 Thigh Fillets

  • 18 slices Prosciutto

  • 300 g Antipasto Mix

  • 6 Basil leaves

  • 600 ml Tomato Passata

  • 100 ml Red Wine

  • 20 g Baby Capers


  • 1.

    Pre-heat oven to 200 C.

  • 2.

    Form 6 crosses by placing 1 slice of prosciutto on preparation surface and place 2 overlapping slices.

  • 3.

    Place thigh fillets on prosciutto with the length in same direction a single slice.

  • 4.

    Put a small amount of roughly chopped antipasto mix in centre of fillet and top with a basil leaf.

  • 5.

    Roll up fillet and fold in the prosciutto sides.

  • 6.

    Scatter capers over the bottom of small lasagne dish and top with 100 ml of passata.

  • 7.

    Seal the chicken parcels in batches in a frypan and place on top of caper mix.

  • 8.

    Deglaze frypan with the rest of the passata. Rinse out passata bottle with Red Wine and add to frypan.

  • 9.

    Pour sauce over the chicken parcels and put dish in pre-heated oven.

  • 10.

    Bake for 1 hour carefully turning parcel part way through.

  • 11.

    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.

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