Red Pepper and Provolone Chicken Thighs

Tested Till Perfect

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

Servings: 8

Ingredients:

Nutritional Info
Per serving: about -
cal 258
pro 33 g
total fat 13 g
sat. fat 5 g
carb 2 g
fibre 1 g
chol 112 mg
sodium 377 mg
%RDI -
calcium 21%
iron 13%
vit A 12%
vit C 43%
folate 16%

Preparation:

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.



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