½ cup chicken stock
1 tablespoon olive oil
¾ teaspoon white wine vinegar
Pinch each salt & sugar
6 thin slices prosciutto
¼ teaspoon freshly ground pepper
6 fresh sage leaves
6 boneless skinless chicken thighs
1. Julienne leek; place in saucepan with all but 1 tablespoon of the stock. Add 2 teaspoons of the oil, vinegar, salt and sugar; bring to boil. Reduce heat to medium; cook until liquid has evaporated and leek is tender, 8-10 minutes. Let cool.
2. Place 1 prosciutto slice on work surface; sprinkle with a pinch pepper. On top, layer sage leaf, 1 chicken thigh and a sixth of the leek mixture. Roll up prosciutto and chicken ; place in lightly oiled baking dish. Repeat with remaining ingredients.
3. Brush rolls lightly with remaining oil.
4. Bake in centre of 400ᴼ oven for 25-30 minutes.
