Chicken Thighs with Crispy Prosciutto and Foie Gras Pate
Prosciutto and pate fill these chicken rolls, fried in a pan and then baked until perfection. Perfect with a classic French sauce such as au jus. Sound hard, but are really very simple and worth it!
Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place...
- Yield: 6
- Cooking time: 40 Min
- Rating: 5/5
- Publisher: Allrecipes.com
- 8 ounces foie gras pate
- 12 skinless, boneless chicken thighs
- 1/4 cup Worcestershire sauce
- 8 ounces thinly sliced Italian prosciutto
- 1/2 teaspoon garlic powder, or to taste
- salt and pepper to taste
- 1/4 cup corn oil
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