6 boneless skinless chicken thighs
6 large basil leaves
1/4 cup shredded mozzarella
2 tbsps parmesan
6 slices deli ham
2 tbsps sundried tomatoes in oil
3 (+1) garlic cloves, minced
1 tsp oregano
1 tbsp capers
Gently roll out chicken thighs between sheets of wax paper or in a waxed cereal bag.
Sprinkle oregano over them and spread the minced garlic over top. Then divide the sundried tomatoes and lay a basil leave on each thigh. Mix the 2 cheeses and divide evenly on the thighs.
Take a slice of ham, lay your chicken piece on top and roll them up together. Tie with string or hold together with toothpicks.
In a heavy saucepan heat 2 tbsps butter and 1 tbsp olive oil.
Lightly brown the thighs on each side then remove.
To the pan add 1 minced garlic clove, brown lightly.
Add 3/4 cup white wine to deglaze the pan.
Add 3/4 cup chicken broth, 1 tbsp capers and 1 tsp parsley.
Return thighs to pan, cover and simmer 30 minutes.
Remove thighs and keep warm.
To thicken sauce add 3 tbsps butter and 2 tbsps cornstarch to the pan. Whisk until thick.
Garnish with parsley