Chicken thighs wrapped in prosciutto
6 chicken thighs, boned out, without skin
1 tbs fresh thyme, chopped
1 tbs fresh basil, chopped
1 lemon, juiced and peel reserved
6 thin slices prosciutto
Marinate the chicken with the thyme, basil, lemon juice and lemon peel for 1 hour.
Remove and drain the excess marinade, then wrap each piece of meat in the prosciutto.
Place onto a roasting tray and cook for 25 minutes in the oven at 200˚C.
Serve with chilled beetroot salad.