This is my variation of a classic Maltese dish which is usually done with thin steak slices in a tomato sauce. In this version you substitute the steak slices for chicken thighs and the tomato sauce for a white wine sauce. It makes for a rich tasty dish thats sure to please! The Italians and Germans have ther own versions which are also made with steak slices.
Provided by Hank- BT
Categories Chicken Thigh & Leg
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine eggs, parsley, garlic, cheese, bread crumbs in mixing bowl and mash together.
- Flatten/thin out one chicken thigh and place one 1/2 peice of bacon on top and scoop a teaspoon of the above mixture and place on top of the bacon. Roll up and insert 2 tooth pics to keep the rolled up chicken thigh together. Repeat for all chicken thighs.
- Add 2 table spoons of olive oil in a large high sided frying pan and gently fry up onions until soft but not brown. Remove onions and place in bowl.
- Add prepaired chicken thighs into the same frying pan and fry up on medium heat until slightly brown on all sides.
- Add the glass of wine, fried onions and left over mixture, simmer with lid on for 15-20 minutes to insure chicken is fully cooked.
- Add romano or parmesan cheese to thicken sauce up and simer for 10 more minutes (add fresh crushed pepper to taste). If you like lots of sauce you can add 1 can of chicken broth.
- Boil up enough spaghetti for 4-6 people.
- Serve spaghetti with sauce on top and chicken roll on the side.
- Enjoy!
Nutrition Facts : Calories 1081.8, Fat 80.3, SaturatedFat 23.3, Cholesterol 352.1, Sodium 941.8, Carbohydrate 21.2, Fiber 1.6, Sugar 3.4, Protein 59.4
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