Medaglioni di Pollo con Ripieno di Verdure

(Chicken Medallions with Vegetable Stuffing)

Serves 4 - 6       

4 boneless chicken thighs (skin on)
½ cup cooked broccoli
1 medium red onion- sliced
1 lg. egg
½ tsp. fresh Rosemary - crumbled
Extra Virgin Olive Oil
Salt & Pepper to taste

Filet 3 chicken thigh to open and create one large piece.

Chop 1 thigh into small cubes.

Cook broccoli until just tender.

Saute onions in small amount EVOO until caramalized.

In food processor blend chopped thigh, broccoli, onion and egg until creamy. Be careful not to liquify.

Please each of 3 thighs skin side down.
Evenly spread filling across each of 3 open thighs.
Add pinch of Rosemary over stuffing.
Starting from the filling end of the thigh, begin to roll in a firm log. Tie securely with kitchen twine to keep stuffing inside during baking.  Best to wrap twine horizontally and vertically to secure.
Drizzle a thin coating of EVOO on a baking sheet.
Place stuffed thighs onto baking sheet.
Bake at 350 degrees for 25 - 30 minutes.


Allow to set 5 minutes, cut into medallions and serve over a bed of potato beet puree.  See separate recipe. 

Drizzle with EVOO before serving.