- 1 Tbs fresh basil, chopped
- 1 Tbs fresh thyme, chopped
- 1 lemon, juiced
- 6 thin slices prosciutto
- 6 chicken thighs, boned out, skinless
- 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.