Sometimes, chicken thighs get old. So, we recently decided to mix things up a bit. Instead of baking or grilling, we thought, why not transform these regular thighs into a roulade? I’m sure more people would use breast meat, but we love thigh meat and it’s what we had in our freezer.
This seemingly delicate dish takes time but its actually very easy to make. The only tricky part (in my opinion) is pinning the roulades just right with the toothpicks. Thankfully, Brent was very successful with that part.
This was our first time attempting to make any kind of roulade. I have to say, they turned out better than we imagined! The chicken was super moist and the edges of the prosciutto were just a little crispy. Meanwhile, the slight saltiness from the prosciutto blended beautifully with the savory mustard and earthy spinach. No need to add salt, pepper or other spices–the food speaks for itself here. 🙂