Oyster mushrooms with chicken thigh and basil pesto
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.