Prosciutto And Oregano Chicken

• 8 thin slices prosciutto
• 8 None small chicken thighs, trimmed
• 2 tbsp fresh oregano leaves
• 2 tsp lemon zest
• 2/3 cup Parmesan cheese, grated
• 1 tbsp vegetable or olive oil
• 1 tbsp lemon juice
• 1 tbsp balsamic vinegar
• None None steamed vegetables, to serve

1. For each chicken thigh, lay out a slice of prosciutto. Top with a piece of chicken. Season and sprinkle with oregano, lemon zest and 1 tbsp Parmesan. Fold ends of prosciutto over chicken to enclose. Repeat with remaining chicken thighs.
2. Heat oil in a large nonstick frying pan over medium-high heat. Working in batches, cook chicken for 3-4 mins per side, or until cooked through. Set aside and keep warm. Add lemon juice and vinegar to pan. Bring to a boil then remove from heat.
3. Transfer chicken thighs to serving plates. Drizzle with pan sauce. Serve with steamed vegetables.

chicken, oregano, lemon zest, parmesan cheese, vegetable, lemon juice, balsamic vinegar, steamed vegetables

Taken from recipes-plus.com/api/v2.0/recipes/25995 (may not work)