I called these stuffed chicken thighs olives because I have heard of beef olives and also because some of the stuffing was made of olives.
Chicken thighs – boneless and skinless
A slice of ham
Slices of a good melting cheese
Salt and pepper
I laid the chicken thighs out on a board and then laid a slice of ham on top of each which had been painted with Dijon mustard.
On top of that I put the pieces of olive and then the cheese with a bit of pepper.
I then wrapped the thighs around the filling and secured them with toothpicks. This was actually quite fiddly.
I then cooked them in the oven – turning them once or twice. The end result was nice but I had 2 problems – one was that the cheese melted and escaped. Alos the olive pieces didn't impart much saltiness to the dish which surprised me. I had only salted the outside of each thigh.
Improvements for next time – bash the chicken thighs out a bit flatter so I can make neater parcels that overlap and keep the stuffing in. Double the quantity of olives in the stuffing.