Chicken Thigh Fillets Stuffed with Walnuts and Olives
Ingredients.
Chicken thigh fillets (2 per person)
Walnuts shelled
Olives of your choice (stones removed)
Parmesan cheese grated
Method.
Remove any excess fat from fillets, spread on walnuts, and olives (cut olives in to half it makes it easier) Liberally fill with cheese.
Roll up fillets skewer and tye with kitchen string.
In a hot pan put in 2 tablespoons olive oil, seal chicken thighs all round. Place fillets in a hot oven (180deg c) for 20 minutes or until cooked.
Brush with melted butter, serve your choice of rice, salad, fries etc.,
