Method

Step 1: Prepare the cheese filling

• Combine the Philadelphia cream cheese, blue cheese and chopped cheese-filled olives in a bowl.
• Mash everything together with a fork until the mixture is soft, sticky and well combined.

Step 2: Stuff and wrap the chicken

• Lay a slice of prosciutto inside a large ladle or small rounded bowl, then position a boneless chicken thigh over it to create a pocket.
• Place three anchovy fillets and half the cheese mixture into the centre of the chicken.
• Fold the chicken around the filling, wrapping the prosciutto around the outside to hold everything together. Press gently to secure.
• Repeat with the second chicken thigh and transfer both to an oven tray.

Step 3: Prepare the Daisy Syrup glaze

• Place the butter and Chilli Coffee Daisy Syrup in a microwave-safe bowl.
• Heat for approximately 20–30 seconds until the butter melts, then stir until well combined.
• Brush the chicken generously with the glaze and sprinkle poppy seeds over the top.

Step 4: Roast the chicken

• Preheat the oven to 220°C.
• Place the chicken in the oven and roast for approximately 35 minutes, basting again with the glaze after the first 15 minutes.
• For extra colour and a beautifully golden finish, use the oven’s air-fry or grill function briefly towards the end of cooking.
• Check that the chicken has reached an internal temperature of 75°C in the thickest part before removing it from the oven.

Step 5: Rest and serve

• Allow the chicken to rest briefly before slicing to reveal the creamy cheese, olive and anchovy filling.
• Serve alongside mashed potato, spooning any remaining pan juices over the chicken.
• Garnish with fresh basil leaves and flowers, and serve immediately.