These cheesy chicken thighs taste like jalapeño poppers and are the perfect fit for a family-friendly meal. Serve with steamed broccoli or a green salad.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
In small bowl, combine Cheddar cheese, cream cheese and jalapeños; set aside.Between waxed paper, pound chicken thighs to 1/4-inch (5 mm) thickness. Drop cheese mixture by scant tablespoonful onto centre of each thigh. Roll up, tucking in sides, and secure each with 2 toothpicks. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush chicken all over with 1 tbsp olive oil. Add panko to small bowl; press all sides of chicken firmly into panko to coat. Place, seam side down, on parchment paper–lined rimmed baking sheet. Bake in 450F (230C) oven until golden and instant-read thermometer inserted into centre of thighs reads 160F (71C), 20 to 25 minutes.
Nutritional facts Per serving: about
- Fibre trace
- Sodium 409 mg
- Sugars 7 g
- Protein 37 g
- Calories 424.0
- Total fat 27 g
- Potassium 412 mg
- Cholesterol 175 mg
- Saturated fat 12 g
- Total carbohydrate 6 g
%RDI
- Iron 14.0
- Folate 8.0
- Calcium 22.0
- Vitamin A 19.0
- Vitamin C 18.0
