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