Ingredients for 6 portions:
- 50 g Ginos black olives patè (COD. 03221),
- 8 Ginos dried tomatoes (COD. 01001),
- 150 g sausage,
- 3 chicken thighs,
- 15 bacon slices,
- Ginos aromatic mixture for grill (COD. 02102),
- Ginos olive cocktail (COD. 01340),
- Salt,
- Pepper,
- Extra virgin olive oil.

1. Mince finely the dried tomatoes and mix them with the black olives pate and the sausage.
2. Arrange on a cutting board 5 bacon slices for each deboned chicken thigh.
3. Season the chicken thighs with the aromatic preparation.
4. Arrange them on the bacon slices and fill them with the mixture.
5. Roll them up in the bacon slices paying attention to avoid filling spill.
6. Bake them at 185°C for 20/25 minutes.