4 boneless, skinless chicken thighs (4 ounces each)
Salt and black pepper to taste
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½ cup fresh goat cheese, softened at room temperature for 30 minutes
2 tablespoons pesto (homemade or store-bought)
4 thin slices prosciutto
Heat a grill to medium heat.
Season the chicken all over with salt and pepper. Mix together the goat cheese and pesto until thoroughly incorporated. Slather the mixture down the center of each chicken thigh, then wrap with the prosciutto. The prosciutto should fit fairly tightly around the chicken, but as it cooks and the fat renders, it will tighten up even more.
Grill the thighs for about 4 minutes per side, until the chicken is firm and cooked through and the prosciutto is browned and crisp around the edges.
"Grill This, Not That!" by David Zinczenko and Matt Goulding (Rodale, 2012)