Step 1

Trim any extra fat from the thighs and pound lightly so the thighs are the same thickness throughout.

Step 2

Lay each chicken thigh open (skin side down) on top of a slice of prosciutto, and sprinkle with a couple of tablespoons of cheese.

Step 3

Next, sprinkle some of the sun-dried tomatoes on top of the cheese, then lay one basil leaf on each.

Step 4

Start at one end and firmly roll both the prosciutto and chicken thigh into a roll.

Step 5

Secure with either toothpicks or kitchen twine, and continue to prepare the remaining chicken thighs in the same fashion.

Step 6

In a heavy pan large enough to hold all of the chicken thighs (use two if necessary), heat the olive oil and butter over medium heat, and then brown all of the thighs lightly on all sides.

Step 7

Remove the thighs from the pan and add the garlic and cook until fragrant.

Step 8

Add the wine and deglaze the pan, using a fork to scrape up the browned bits from the bottom of the pan.

Step 9

Add the chicken broth, capers, and half the parsley and bring to a boil.

Step 10

Reduce the heat to a simmer and return the thighs to the pan.

Step 11

Partly cover the pan and simmer the thighs for at least 30 minutes over low heat.

Step 12

Taste the sauce and season with salt and pepper as needed.

Step 13

To thicken the sauce, remove the thighs from the pan to a warmed platter and using a whisk, add half the butter/corn starch mixture to the pan and whisk to thicken.

Step 14

Add additional thickening agent if needed.

Step 15

Remove the twine or toothpicks from the chicken thighs, and then pour the sauce over the thighs and sprinkle with remaining chopped parsley.

Step 16

Serve immediately.