Red Pepper and Provolone Chicken Thighs
Enjoy these juicy chicken thighs, featured in our video guide to sectioning a whole chicken.
Servings: 8
Ingredients:
-
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.
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »