Boned chicken thigh stuffed with Taleggio and olives

Bone chicken thighs and stuff with Taleggio, green olives, fresh basil, paprika, garlic, salt and pepper. Loosely tie with string and cook in a pan for 25 minutes, turning regularly. Serve with sauteéd potatoes (with parmesan) and a tomato sauce.

[Waitrose Queen olives in a jar were more than adequate for this recipe.]