Chicken Thighs with Crispy Prosciutto and Foie Gras Pate

Directions

1. Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap.
2. Place into the freezer.
3. Combine chicken thighs and Worcestershire sauce in a bowl.
4. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour.
5. Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy.
6. Drain, cool and crumble into a bowl.
7. Season with garlic powder to taste; set aside.
8. Preheat oven to 350 degrees F (175 degrees C).
9. Remove chicken thighs from the marinade and pat dry with paper towels.
10. Discard marinade.
11. Lay the chicken thighs out flat on a clean work surface.
12. Season with salt and pepper, then sprinkle crumbled prosciutto in the center.
13. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks.
14. Heat corn oil in a large skillet over high heat.
15. Place thighs into oil, and cook until browned all over, about 5 minutes.
16. When browned, place thighs seam side down into a glass baking dish.
17. Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.