Red Pepper and Provolone Chicken Thighs
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% |
-
16 boneless skinless chicken thighs
1-1/2 cups (375 mL) grated parmesan cheese
1 sweet red pepper, cut in strips
8 spears asparagus, cut in 1-inch (2.5 cm) pieces
1/2 cup (125 mL) chopped fresh basil
Salt and 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.
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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