STUFFED CHICKEN THIGHS
Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.
Provided by Annie H
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Wash and pat dry chicken thighs; lay them flat, inside up.
- Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
- Wash and stem spinach.
- Chop spinach and add to mushrooms, tossing to wilt.
- Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
- Divide cheese among chicken thighs.
- Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
- Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
- Drizzle honey over all.
- Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
- Remove foil and bake another 15 minutes.
- Sprinkle remaining cheese over chicken and bake until the cheese is melted.
- Serve with steamed veggies, rice, and a fruit salad.
BACON-WRAPPED CHICKEN THIGHS SMOTHERED AND STUFFED WITH AWESOME
These are pretty much all of my favorite things layered into one extremely satisfying dish. You may have a lot of leftover bechamel sauce; bout a half of a box of cooked pasta will take care of this for you.
Provided by Kat R
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h6m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch square pan with parchment paper.
- Trim asparagus spears to extend 1 inch past each side of the thighs.
- Place 1 cup of the mozzarella cheese into a bowl.
- Lay chicken thighs flat on a work surface. Place 1/4 cup mozzarella cheese on each thigh, followed by 3 asparagus spears. Roll thigh around stuffing; wrap 1 bacon slice around each thigh. Tie a 12-inch length of string around the bacon, ensuring bacon ends are secured. Place stuffed thighs in the lined pan.
- Bake in the preheated oven until no longer pink in the center and juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the middle of a thigh should read at least 165 degrees F (74 degrees C).
- Melt 1 tablespoon butter in a small saucepan over medium-high heat; add jalapenos. Cook, stirring regularly, until juices have evaporated, 1 to 2 minutes. Add remaining butter, melt completely, about 1 minute. Stir in flour until it starts to brown, 1 to 2 minutes. Pour in warm milk, 1/3 cup at a time, mixing completely after each addition.
- Bring milk mixture to a boil; reduce heat to medium-low. Simmer, stirring occasionally, until sauce thickens, about 7 minutes. Season sauce with salt and pepper. Add remaining mozzarella cheese, stir gently to incorporate into sauce.
- Cut strings from thighs and smother with sauce.
Nutrition Facts : Calories 446.9 calories, Carbohydrate 13.9 g, Cholesterol 117.1 mg, Fat 27.3 g, Fiber 1.2 g, Protein 35.6 g, SaturatedFat 13.9 g, Sodium 1348.2 mg, Sugar 7.2 g
CHICKEN THIGHS STUFFED WITH CHARD
Stuffing boneless chicken has long been reserved for breasts, but most chicken breasts have so little flavor that you almost have to stuff them with fat. Thighs, however, are fattier and more flavorful, so a stuffing can be leaner and brighter. And now that boneless thighs are sold in many supermarkets, the only issues are flattening and rolling. But if you pound a thigh as you would a breast, it becomes large enough to stuff and roll (Because thighs are irregularly shaped, you'll need to skewer them closed with a couple of toothpicks). Almost any stuffing will work; just don't overfill. My current favorite uses a light, leafy green, along with pine nuts and raisins. The result is nicely browned meat and a lean stuffing with acidity, crunch and sweetness. For more flavor, I like to finish with a splash of sherry; with the liquid spooned over the thighs and a sprinkle of parsley, the dish becomes downright impressive.
Provided by Mark Bittman
Categories dinner, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 9
Steps:
- Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
- Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
- Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
- Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
- Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.
Nutrition Facts : @context http, Calories 569, UnsaturatedFat 22 grams, Carbohydrate 18 grams, Fat 30 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 5 grams, Sodium 1037 milligrams, Sugar 9 grams, TransFat 0 grams
STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS
Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.
Provided by Robin5791
Categories Everyday Cooking
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g
STUFFED CHICKEN THIGHS (ANOTHER VERSION)
The DH is a huge chicken fan -- But only the thigh meat. He could eat chicken 7 days a week. I try to give him plenty of variety. This is one of his favorites.
Provided by CaribbeanQueen
Categories Chicken Thigh & Leg
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse and pat dry chicken.
- Combine the chorizo and parsley.
- Stuff the thighs with equal portions of mixture. Fold thighs around stuffing. Secure with toothpicks or kitchen string.
- Dredge in 2 T. of the flour.
- Shake off excess.
- Melt butter in a large skillet on med-high heat.
- Add chicken and saute' until golden brown on all sides. Remove chicken and set aside.
- Add onion and garlic to skillet. Cook until onion is soft.
- Add remaining flour to skillet. Cook over medium heat, stirring until mixture is light brown and smooth.
- Gradually stir in the juice from the tomatoes and water.
- Cook until mixture has thickened.
- Add tomatoes and green pepper to skillet.
- Top with the chicken thighs.
- Simmer, covered, for 30 minutes.
- Uncover, discard toothpicks or kithen string. (Needlenose pliers work great to remove toothpicks. Have a pair just for work in the kitchen).
- Top each chicken thigh with a slice of swiss cheese. Let simmer, uncovered, for another 10 minutes, or so, to let cheese melt.
- Yummy served over rice or noodles.
Nutrition Facts : Calories 827.7, Fat 58.2, SaturatedFat 27.4, Cholesterol 225.4, Sodium 1498.7, Carbohydrate 21.7, Fiber 2.4, Sugar 7.3, Protein 53.7
ZESTY STUFFED CHICKEN
I was experimenting and wanted to try something new and this turned out to be very delicious.
Provided by CHEFBOYARMED
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix shrimp, pepper Jack cheese, yellow bell pepper, and green onion together in a bowl. Stir in Creole seasoning.
- Place chicken thighs skin-side up on a cutting board. Pound with a meat mallet until somewhat flattened. Flip.
- Pack an even amount of the shrimp mixture over each chicken thigh. Roll up chicken; wrap tightly with bacon slices. Transfer rolls to a large baking pan.
- Bake in the preheated oven until juices run clear from chicken and bacon is crisp, about 45 minutes.
Nutrition Facts : Calories 501.3 calories, Carbohydrate 2.5 g, Cholesterol 340.5 mg, Fat 29.1 g, Fiber 0.3 g, Protein 54.3 g, SaturatedFat 11.5 g, Sodium 977.4 mg, Sugar 0.2 g
STUFFED CHICKEN THIGHS
Yummy! Chicken stuffed with seasoned bread crumbs, prosciutto and provolone! You can substitute breasts but the thighs give this dish a really nice flavor. Found this at www.ItalianFoodForever.com.
Provided by Realtor by day
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
- In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
- Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.
Nutrition Facts : Calories 929.3, Fat 68.3, SaturatedFat 25.8, Cholesterol 278.2, Sodium 1025.6, Carbohydrate 18.9, Fiber 1.6, Sugar 2.4, Protein 53.5
LEMON STUFFED CHICKEN THIGHS WITH CHERMOULA
Chermoula or chrmla is a marinade used in Algerian, Moroccan and Tunisian cooking. A Moroccan version comprises parsley, cumin, paprika and salt and pepper. It is the original seasoning for grilling meat and fish in Moroccan cuisine. The chermoula will keep several days in the refrigerator. It makes a wonderful salad dressing and is delicious on steamed vegetables. From Beth Dooley, with the Star Tribune
Provided by gailanng
Categories Chicken
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- To prepare vinaigrette: Combine the cumin, paprika, cayenne pepper, garlic and a little of the lemon juice in a medium bowl. With a whisk, blend in the remaining lemon juice, parsley, cilantro and olive oil. Season with salt and pepper and more lemon juice, if desired.
- To prepare chicken: Preheat oven to 400 degrees. In a small bowl, mix together the parsley, cilantro and lemon zest with enough oil to make a mash.
- Using your fingers, gently separate the skin from the flesh of the chicken thighs and work some of the herb mixture under, smoothing it down. Place the chicken skin side up on roasting pan and cook until the juices run clear when pricked with a sharp knife, about 25 to 30 minutes, basting frequently with the charmoula vinaigrette.
- Serve the chicken over rice and drizzle with more of the chermoula, then pass the rest on the side.
Nutrition Facts : Calories 1075.9, Fat 103.5, SaturatedFat 18.3, Cholesterol 157.9, Sodium 155.7, Carbohydrate 4.9, Fiber 1.1, Sugar 1.1, Protein 33.5
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