Well, in this case, I had just picked up some beautiful prosciutto from the farmer's market and had recently opened up a jar of fig jam. So...why not do sweet/salty combination? If you want to change it up, based on what you have in the kitchen, the recipe still works. The technique still remains the same.
I also paired this with some rainbow chard that I sautéed with some champagne finishing sauce from Williams-Sonoma that was given to me as a gift. Chard is really an easy vegetable to cook with as well. I don't use the stems, I usually just use the leaves. Strip from the stems, chop up a bit and cook with some olive oil on medium heat, and you're good. But really, any vegetable is a good match for this dish. And I served my herb sautéed potatoes.
And for what it's worth, Brett thought these were really delicious. And they even heated up well the next day for leftovers!
8 boneless skinless chicken thighs
8 strips of prosciutto
4 T fig jam
1/2 T rosemary
Preheat the oven to 425°. Lay the chicken thighs out flat on a roasting pan.
Prepare the prosciutto and remove and separate the pieces.
Chop the rosemary finely.
Combine the rosemary with the fig jam.
Scoop about 1/2 T of the jam/rosemary mixture onto the center of each of the chicken thighs. Wrap up the thigh with a piece of prosciutto and use a toothpick to seal the thigh closed. Basically just jam it through one side and out the other. It doesn't need to look pretty.....mine never do. Just needs to try to keep the good stuff inside.
Put in the oven and cook for 30 minutes. Using tongs, flip the thighs once after 15 minutes.
If you want to cook the chard, it's a good dish. Chop the leaves.
Heat up about 1 T of olive oil and add to the pan.
Sauté the chard for about 7-10 minutes or until soft and then add any finishing sauce you'd like. This is the one I used.
The juices of the chicken should run clear when done.
Serve all together when everything is still warm. Although it shouldn't be stated, you never know, but remove the toothpicks before you eat them.