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. 🙂

8 chicken thighs
8 slices of prosciutto
mustard (approximately 4 tablespoons)
approximately 5 cups of raw spinach
1 cup chicken broth
Saute the spinach and drain if necessary.
Preheat the oven to 350ºF.
Debone and remove skin from the chicken thighs.
Flatten the chicken thighs between two sheets of wax paper with a meat tenderizer to even their thickness.
Lay out one flattened chicken thigh out on a small plate at a time, and spread 1/2 tablespoon of mustard on the thigh.
Lay a slice of proscuitto on top of the thigh.
Add some sautéed spinach (less than 1/4 cup per thigh).
Roll up the thigh and skewer with two toothpicks to hold it together.
Repeat for each thigh.
Brown all sides of each roulade in a pan.
Pour chicken broth into a large baking dish.
Add roulades.
Bake, covered with tin foil for 45-50 min; basting half-way through.
Plate and enjoy!

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