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Thursday, June 9, 2016

Cheese and Jalapeno-Stuffed Chicken Thighs

These cheesy chicken thighs taste like jalapeo poppers and are the perfect fit for a family-friendly meal. Serve with steamed broccoli or a green salad.

By Leah Kuhne and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: September 2014
Prep time 10 minutes
Total time 30 minutes
Portion size 4 servings


1 cup (250 mL) shredded old Cheddar cheese
1/3 cup (75 mL) cream cheese, softened
2 tbsp (30 mL) minced pickled jalape o peppers
8 boneless skinless chicken thighs, (about 600 g total)
1 cup (250 mL) panko bread crumbs


In small bowl, combine Cheddar cheese, cream cheese and jalape os; set aside.

Between waxed paper, pound chicken thighs to 1/4-inch (5 mm) thickness. Drop cheese mixture by scant tablespoonful onto centre of each thigh. Roll up, tucking in sides, and secure each with 2 toothpicks. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush chicken all over with 1 tbsp olive oil. Add panko to small bowl; press all sides of chicken firmly into panko to coat. Place, seam side down, on parchment paper–lined rimmed baking sheet. Bake in 450F (230C) oven until golden and instant-read thermometer inserted into centre of thighs reads 160F (71C), 20 to 25 minutes.

Nutritional Information Per serving: about
cal 424 pro 37g total fat 27g sat. fat 12g 
carb 6g dietary fibre 0 sugar 7g chol 175mg 
sodium 409mg potassium 412mg   
calcium 22 iron 14 vit A 19 vit C 18 
folate 8

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