I derived this recipe from Chicken Cordon Bleu and Chicken Kiev
1. Remove the bone from chicken thighs, keeping the skin intact.
2. With, skin side down, pound chicken to flatten slightly.
3. In centre of each put a piece of ham about 2 inches long and 1 inch square.
4. Fold chicken over, pull skin to cover, and fasten with strong wood tooth picks.
Dip in slightly beaten egg, and roll in fine dry bread crumbs.
5. Put in a shallow baking dish and pour over each a little melted butter.
6. Cover, and bake in moderate oven, 325 F., about 1- 1/4 hours
Remove skewers, and serve chicken plain or with gravy made from drippings.
©Al (Ales-Alexander) D. Girvan. All rights reserved.
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