This a wonderfully simple recipe, using boneless skinless chicken thighs, black forest ham and blue cheese.

• rinse and pat dry boneless skinless chicken thighs (at least 3 per person depending on size)
• sprinkle with salt, pepper and a pinch of oregano
• spread lightly with Dijon mustard
• layer with the black forest ham
• crumple or add slices of blue cheese
• fold the thighs over to close the pocket of ham and cheese and secure with a toothpick or small skewer
• dredge the stuffed thighs in breadcrumbs*
• lightly brown in a 50-50 mixture of olive oil and butter in a nonstick skillet
• place in a 420° preheated oven for about 30 minutes (depending if you have a gas or electric oven)