Enjoy these juicy chicken thighs, featured in our video: How to section a whole chicken.
- Portion size 8 servings
- 16 boneless skinless chicken thighs
- 1 1/2 cup grated Parmesan cheese
- 1 sweet red pepper cut in strips
- 8 asparagus spears cut in 1-inch (2.5 cm) pieces
- 1/2 cup chopped fresh basil
- 1 pinch salt
- 1 pinch pepper
MethodPlace chicken, smooth side down, on work surface. Divide cheese evenly among thighs; lay a few strips of red pepper and a few pieces of asparagus on each thigh. Sprinkle basil over top; season with salt and pepper. Fold the sides of the thighs over the filling; tie each one with kitchen string in two or three places.
Arrange the stuffed chicken thighs on an aluminum-foil lined rimmed baking sheet and roast in 450° (230°C) oven for about 30 minutes, or until golden brown and juices run clear when chicken is pierced with a fork. Let chicken stand for 10 minutes; discard string before serving.
Nutritional facts Per serving: about
- Sodium 377 mg
- Protein 33 g
- Calories 258.0
- Total fat 13 g
- Cholesterol 112 mg
- Saturated fat 5 g
- Total carbohydrate 2 g
- Iron 13.0
- Folate 16.0
- Calcium 21.0
- Vitamin A 12.0
- Vitamin C 43.0