4 oz. thinly sliced prosciutto, cut into ¼ in wide strips

1 ½ c. fresh bread crumbs

1 ½ c. freshly grated Parmigiano Reggiano

½ c. grated provolone

2 large eggs, beaten

¼ c. finely chopped Italian parsley

1 bunch basil leaves

1 T chopped fresh rosemary

Zest of 4 lemons

12 boneless skinless chicken thighs.

 

Mix ingredients for filling together. Pound thighs between sheets of parchment paper until 1/2 inch to 1 inch thick. Put a spoonful or two of filling into each thigh, roll, and secure with three pieces kitchen twine. Arrange chicken legs, seam side down, in a baking dish. Season with salt and pepper and roast 35-40 minutes or until golden. Allow to rest for 10 minutes, remove kitchen twine (a pair of scissors works wonderfully) and serve whole or sliced.