Breast is typically used for this sort of dish but I thought why not try thighs! It's my favourite part of the chicken as I find it much softer and tender than breast. But this is just me. Of course breast works well too. Take your pick ;)
With this stuffed chicken I served steamed asparagus and roasted potatoes.
(Feeds 2-4 people)
8 boneless/skinless chicken thighs
2 tbsp red pesto
1/2 cup plain light cream cheese
1 cup fresh bread crumbs (approximately 3 slices of bread) - use wholewheat bread for a healthier choice
Salt and pepper to taste
Instructions:
- Flatten each thigh to 5-10 cm thick using a meat mallet.
(I don't have a meat mallet so wrap the chicken in cling film and flatten with a rolling pin)
- In a bowl mix cream cheese, pesto and bread crumbs together. Season with salt and pepper as desired
- With all chicken thighs laid out place a spoonful of cream cheese mixture on each. Carefully wrap chicken thighs around the stuffing mixture (sort of rolling like you would a fajita wrap). Try to allow ends to overlap)
- Grease a large baking dish and carefully place each chicken with overlapping end facing down
- Season the top of the chicken pieces as desired
- Cover the dish with foil and bake in the oven for approximately 30min, until chicken is cooked through
Note: I didn't do any frying to the chicken as I wanted to keep it as healthy as possible. If you would like to add more colour and a bit more flavour just fry the chicken a bit before putting it in the oven. Fry chicken pieces in a hot pan for a minute or two on each side (down side first to make sure it stays closed when turning over). The cooking time in the oven should be a little less in this case.
I haven't done this yet myself but I'm going to keep it in mind for next time
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