Cheese and Jalapeño–Stuffed Chicken Thighs

Image: Jeff Coulson

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

Ingredients

  • 1 cup shredded old Cheddar cheese
  • 1/3 cup cream cheese, softened
  • 2 tablespoons minced pickled jalapeño peppers
  • 8 boneless skinless chicken thighs (about 600 g total)
  • 1 cup panko bread crumbs

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 450°F (230°C) oven until golden and instant-read thermometer inserted into centre of thighs reads 160°F (71°C), 20 to 25 minutes.

Nutritional facts Per Serving:

  • Calories 424
  • Total fat 27g
  • Saturated fat 12g
  • Cholesterol 175mg
  • Sodium 409mg
  • Potassium 412mg
  • Total carbohydrate 6g
  • Sugars 7g
  • Protein 37g

%RDI

  • Calories 0.0
  • Total fat 0.0
  • Saturated fat 0.0
  • Cholesterol 0.0
  • Sodium 0.0
  • Potassium 0.0
  • Total carbohydrate 0.0
  • Fibre 0.0
  • Sugars 0.0
  • Protein 0.0
  • Vitamin A 19
  • Vitamin C 18
  • Calcium 22
  • Iron 14
  • Folate 8
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Cheese and Jalapeño–Stuffed Chicken Thighs

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