Red Pepper and Provolone Chicken Thighs

Red Pepper and Provolone Chicken Thighs Author: Canadian Living Credits: Red Pepper and Provolone Chicken Thighs

Enjoy these juicy chicken thighs, featured in our video: How to section a whole chicken.

  • Portion size 8 servings

Ingredients

  • 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

Method

Place 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

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 21.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 43.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Red Pepper and Provolone Chicken Thighs

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