12 boneless, skinned chicken thighs
100 g Salvagno soft black pitted olives, chopped
1 Tblsp fresh chopped marjoram
3 cloves garlic, finely chopped
3/4 c fresh walnuts, chopped
2 Tblsp walnut oil
2 Tblsp white wine
Remove as much fat as possible and any gristle from the chicken thighs.
In a bowl mix the olives, marjoram, garlic, and walnuts with some black pepper and ½ a teaspoon of salt. Spread the mixture on the inside of the chicken thighs, folder in half, then wrap each thigh with Proscuitto
Place stuffed wrapped thighs into a roasting dish season with salt and ground black pepper
Splash with the white wine and drizzle walnut oil over
Bake at 180C for about 35 minutes or until the thighs are tender and cooked through, fan bake 5 minutes to finish
Serve with steamed rice and crisp green salad dressed with a walnut oil and lemon dressing
