2 Chicken Thighs
2T.shredded Swiss chees
2 slices cooked ham
1green onion, halved crosswise and lengthwise
1/2 t. dried basil
2 pieces aluminum foil

Remove the bones from the thighs by slicing from the center of the bone on the flesh side of the thighs. Be careful to not slice through the skin. Reserve the bones for the pasta. Layer cheese and ham. Sprinkle with basil. Place green onions in the center. Bring both sides of the thigh to the middle. Place each in a sheet of foil. Tightly seal. Bake at 400F for 25-30 minutes or to an internal temperature of 160F. Remove from oven and let sit for 10 minutes. Preheat broiler, grill pan, or grill. Remove chicken from foil, reserving any juices for pasta. Place chicken under broiler until skin is crisp and golden, 8-12 minutes. Serve with pasta.


Reserved chicken bones
Water to cover
2T. dry white wine
1 clove garlic , minced
1T. tomato paste
2 T. heavy cream
4 oz. angel hair pasta, cooked
Salt and pepper to taste

Bring first 5 ingredients to a rapid boil and reduce till liquid measures 1/4 C. Remove bones. Lower heat to a simmer and add cream and pasta. Place in individual bowls. Place thighs on top. Easy sides are sauteed zucchini, Italian mixed vegetables, or green beans.