My turn to cook last evening and I returned to a favourite that I developed some months ago: Chicken Thighs with butter and fresh herbs. The chicken thigh is boneless so it is natural to put some butter pieces in this flattened, boneless piece of chicken.  Likewise, it is natural to chop some fresh herb or herbs and sprinkle the butter with it then pierce the thigh piece with a wooden toothpick so that the piece stays rounded and together. After that take two prosciutto pieces and wrap them around the thigh piercing the prosciutto and keeping the meat roll together.  The butter and the herbs leave behind a delicious flavouring for the chicken.

Diane made a serve of fried rice to accompany the savoury juice that came from the meat.

I made the ever accompanying green salad with sliced mushrooms, tomato quarters and avocado quarters.

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