April 8th, 2012
Recipe by Stephanie Lozon, For the Love of Food
Place a slice of goats cheese, spinach, roasted pepper, artichoke heart and a teaspoon of nuts on each chicken thigh.
Wrap prosciutto around each chicken thigh and place in a large baking pan.
Place root vegetables and mini potatoes all around chicken. Splash with wine, salt and pepper and minced garlic.
Leave in refrigerator until ready to bake. Can be made 24 hrs ahead of time. Put in a 375F oven and bake for 1 hour or until potatoes are fork-tender.