Herb and Prosciutto Cotto-Filled Chicken Thighs

Prosciutto cotto literally means cooked ham in Italian. It is the most commonly used deli product in Italy and is great in sandwiches and pizzas! This prosciutto differs from American ham in several ways: the skin is left on top to keep in the moisture and flavors; it is cooked very slowly, creating a unique flaky texture; there is no smoking or sweetening creating a more delicate flavor; lastly, the prosciutto is very low in sodium.

Makes 8 Servings


  • ½ cup coarsely chopped Rosemary
  • ½ cup coarsely chopped Sage
  • ½ cup chopped Garlic
  • 16 boneless chicken thighs with skins (about 5 ounces each)
  • 16 slices of prosciutto cotto
  • Salt and pepper to taste
  • 2 cups dry white wine


  • Preheat oven to 375 degrees,
  • In a medium bowl, combine all the fresh herbs and garlic.
  • Set the chicken thighs, skin side down, on a work surface and season with salt and pepper to taste. Then, mound herbs, garlic and one slice of prosciutto cotto on each thigh.
  • Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string.
  • Once again, season the chicken thighs with salt and pepper to taste.
  • Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 20 minutes.
  • Add white wine and finish for about 20 more minutes or until wine reduces by ¾ and chicken is golden brown.
  • Let the chicken rest for 10 minutes, then discard the strings and serve.

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