Wednesday, April 22, 2015

Prosciutto Wrapped Chicken Thighs Stuffed With Brie & Bacon Marmalade, and Cactus Fries!

Try saying that title three times fast.  That's a mouthful.
...a mouthful of goodness!!!  Ha ha...ok enough with the cheesy jokes.  Pun intended. 

First off let me apologize for the horrific phone pic.  It doesn't do this meal justice.  Secondly I'll apologize for being MIA.  We just returned from a trip to Spain (which was AMAZING by the way) and this is the first home cooked meal I have made in weeks.

A quick note about Spain - the food was unreal, the people were super friendly, and the weather was beautiful.  We went with a group of very cool people as well, resulting in some life-long friendships being made.  I honestly would live in San Sebastian for the rest of my life, with Madrid being a very close second choice.  I'll post some food pics from there soon.

Ok on to last night's meal.  Delicious.  I made prosciutto wrapped chicken thighs, stuffed them with brie and bacon marmalade (PC brand), made a bacon marmalade b├ęchamel sauce to top it off, and cactus fries & dip as the side dish.  So good.  Enjoy!


Prosciutto Wrapped Chicken Thighs
12 boneless skinless chicken thighs
12 pieces of prosciutto
12 pieces of brie
President's Choice bacon marmalade
Toothpicks
For the sauce:
2 T butter
4 T four
1 can fat free evaporated milk
2% milk as required (see below)
2 T PC bacon marmalade

Cactus Fries & Dip
3-4 russet potatoes
EVOO
salt & pepper
For the dip:
4 T greek yogurt
2 T ceaser dressing
1 T parmesan cheese
1 chopped scallion
red chili flakes to your liking

Heat oven to 425.  Pound out your chicken things between 2 pieces of wax paper, using a rolling pin or mallet.  spread the marmalade over each piece, then place a piece of brie in the middle.  Roll up and secure with toothpicks on both sides.  Wrap a piece of prosciutto around each thigh, and place in a baking pan.  Set aside.

For the cactus fries, slice your potatoes as thinly as possible.  Put them in a bowl and toss with EVOO, salt and pepper.  Use your hands to make sure they are evenly coated.  Spread onto 2 baking sheets in a single layer (mine weren't in a perfect single layer, but close enough).

Put the chicken on the first rack of your oven, and the fries on the second rack.  Bake for about 40 minutes.  The fries may need a few minutes longer, but watch them carefully near the end as they burn easily.

While your food is in the oven, prepare the sauces.  For the cactus fries dip, mix all ingredients together and place in the fridge.  The longer it sits there, the better it tastes.  For the chicken sauce, melt butter in a sauce pan over medium heat.  Add the flour and whisk continuously for about 2 minutes.  Slowly add in the evaporated milk, while whisking.  Continue to add 2% milk to get your desired consistency.  Once the sauce is creamy and thick, turn the heat to low, add the brie and marmalade, and continue to whisk until the cheese has melted and the ingredients are combined.

Serve the sauce over the chicken, with the cactus fries & dip on the side - yum yum!