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Red Pepper and Provolone Chicken Thighs

By The Canadian Living Test Kitchen

Tested till perfect

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Red Pepper and Provolone Chicken Thighs

This recipe makes 8 servings

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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

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

Ingredients

  • 16 boneless skinless chicken thighs
  • 1-1/2 cups 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

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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