“This is my variation of a classic Maltese dish which is usually done with thin steak slices in a tomato sauce. In this version you substitute the steak slices for chicken thighs and the tomato sauce for a white wine sauce. It makes for a rich tasty dish thats sure to please! The Italians and Germans have ther own versions which are also made with steak slices.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine eggs, parsley, garlic, cheese, bread crumbs in mixing bowl and mash together.
  2. Flatten/thin out one chicken thigh and place one 1/2 peice of bacon on top and scoop a teaspoon of the above mixture and place on top of the bacon. Roll up and insert 2 tooth pics to keep the rolled up chicken thigh together. Repeat for all chicken thighs.
  3. Add 2 table spoons of olive oil in a large high sided frying pan and gently fry up onions until soft but not brown. Remove onions and place in bowl.
  4. Add prepaired chicken thighs into the same frying pan and fry up on medium heat until slightly brown on all sides.
  5. Add the glass of wine, fried onions and left over mixture, simmer with lid on for 15-20 minutes to insure chicken is fully cooked.
  6. Add romano or parmesan cheese to thicken sauce up and simer for 10 more minutes (add fresh crushed pepper to taste). If you like lots of sauce you can add 1 can of chicken broth.
  7. Boil up enough spaghetti for 4-6 people.
  8. Serve spaghetti with sauce on top and chicken roll on the side.
  9. Enjoy!

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