Oyster mushrooms with chicken thigh and basil pesto

Serves: 4


Place the chicken thighs into an ovenproof dish, season with salt, pepper, paprika and oregano.

Place under a pre-heated grill at 220c for 10 minutes, skin side up.

Remove and allow to cool for ten minutes.

Place a piece of Kefalotiri cheese on top of each thigh and wrap with 2 pieces of bacon each.

Secure with a few toothpicks.

Grill for a further 5 minutes.

Saute mushrooms in a butter until browned, add all remaining sauce ingredients and simmer for 10 minutes.

Pour sauce over browned chicken thighs and cover with foil.

Bake at 180c for 30 minutes.