Step 1

Preheat oven to 400 degrees F.

Step 2

Use a meat mallet to pound the thighs to an even thickness.

Step 3

Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese.

Step 4

Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten.

Step 5

Season with salt and pepper.

Step 6

Take a scoop of this filling and place at one end of each thigh.

Step 7

Roll up firmly, and tie securely with kitchen twine.

Step 8

In an ovenproof frying pan, heat the olive oil and butter until very hot.

Step 9

Brown each of the thighs well on all sides.

Step 10

Bake the thighs for 25 minutes or until cooked throughout.

Step 11

Remove the thighs from the pan, and cover to keep warm.

Step 12

Deglaze the pan with the wine over high heat, scraping up all of the browned pieces.

Step 13

Add the chicken broth and reduce this mixture by half over high heat.

Step 14

Add the butter and basil and mix well.

Step 15

Season with salt and pepper.

Step 16

Cut the strings on the thighs, and cut each thigh into 3 to 4 slices.

Step 17

Serve warm with the pan juices drizzled over top.