Chicken Thighs With Prosciutto and Foie Gras Pate Recipe

Ingredients
1. Skinless, boneless chicken thighs (12)
2. foie gras pate (8 ounce)
3. corn oil (1/4 cup)
4. Italian prosciutto ,thinly sliced (8 ounce)
5. Worcestershire sauce (1/4 cup)
6. garlic powder, to taste (1/2 tsp)
7. salt and pepper to taste

Method of preparation:-
1. Take pate, cut them into 12 rectangles and place them on plate and then line them with plastic wrap. Place the plate in freezer.

2. Take a bowl, mix Worcestershire sauce and chicken thighs in it. Cover the bowl with plastic wrap and then place it in refrigerator for about 1 hour to marinate.

3. Take a large nonstick frying pan, place it over medium heat. Slowly fry the prosciutto in it until it gets crispy. Drain it and keep it to cool and then crumble in a bowl, sprinkle garlic powder over it and then keep the bowl aside.

4. Now heat the oven to 350 degrees F. Take out the thighs from the marinade and pat dry them with paper towels. Throw out the marinade. Then place the thighs on clean surface and sprinkle salt and pepper over it and then sprinkle the crumbled prosciutto in the center, top it with cube of pate. Now fold the thighs around the filling and secure the filling with tooth picks.

5. Take a large frying pan, place it over high heat. Heat corn oil in it and place the thighs in it and then cook them for about 5 minutes until they get brown from all sides.

6. Take a glass baking dish, when the thighs get brown then place them into the dish with seam side down. Now place the dish in oven and bake it for about 25 to 30 minutes until the juices run clear. When it gets ready then takes it out from oven and serves it.