Cheese Stuffed Chicken Thighs Recipe 425 Food

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STUFFED CHICKEN THIGHS



Stuffed Chicken Thighs image

Stuffed Chicken Thighs are truly impressive. Moist & flavorful on the inside with a crispy bacon shell!

Provided by Holly Nilsson

Categories     Chicken     Dinner     Entree     Main Course

Time 55m

Number Of Ingredients 6

1 package stuffing mix, 6 oz ((or 1 ½ cups leftover homemade stuffing))
1 ½ pounds boneless chicken thighs (approx 8 thighs )
8 slices bacon
½ teaspoon garlic powder
½ teaspoon paprika
salt & pepper to taste

Steps:

  • Preheat oven to 425°F. Grease a 9x13 baking dish and set aside.
  • Prepare stuffing according to directions and cool completely.
  • Lay each chicken thigh on a cutting board and place stuffing in the center (approximately 2-3 tablespoons depending on the size of the chicken thighs).
  • Fold each chicken thigh closed around the stuffing and tightly wrap with bacon. Sprinkle garlic powder and paprika on top of the thighs.
  • Place any leftover stuffing on the bottom of the baking dish and place chicken thighs seam side down on top of the stuffing.
  • Bake for 35 minutes or until chicken reaches an internal temperature of 165°F.

Nutrition Facts : Calories 361 kcal, Carbohydrate 17 g, Protein 19 g, Fat 24 g, SaturatedFat 7 g, Cholesterol 98 mg, Sodium 510 mg, Sugar 2 g, ServingSize 1 chicken thigh, TransFat 1 g, Fiber 1 g, UnsaturatedFat 15 g

STUFFED CHICKEN THIGHS



Stuffed Chicken Thighs image

Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.

Provided by Annie H

Categories     Chicken Thigh & Leg

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken thighs
4 ounces mushrooms
1/2 ounce fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces monterey jack cheese, shredded
1/2 teaspoon paprika
1 teaspoon tarragon
1 teaspoon garlic salt
3 tablespoons honey
1/2 cup water
1 ounce monterey jack cheese

Steps:

  • Wash and pat dry chicken thighs; lay them flat, inside up.
  • Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
  • Wash and stem spinach.
  • Chop spinach and add to mushrooms, tossing to wilt.
  • Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
  • Divide cheese among chicken thighs.
  • Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
  • Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
  • Drizzle honey over all.
  • Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
  • Remove foil and bake another 15 minutes.
  • Sprinkle remaining cheese over chicken and bake until the cheese is melted.
  • Serve with steamed veggies, rice, and a fruit salad.

STUFFED CHICKEN THIGHS WITH SPINACH AND CREAM CHEESE



Stuffed Chicken Thighs with Spinach and Cream Cheese image

Stuffed Chicken Thighs with Spinach and Cream Cheese looks gourmet but you can actually make this dish quickly enough for a weeknight meal. So good!

Provided by Ilona Orzechowska

Time 50m

Number Of Ingredients 8

Cooking oil spray
6 boneless, skinless chicken thighs
1 cup chopped fresh spinach
½ cup softened cream cheese
¼ tsp. salt, divided
¼ tsp. garlic powder
⅛ tsp. black pepper
6 toothpicks

Steps:

  • Preheat oven to 400°F.
  • Line pan with foil or parchment paper sprayed with oil to keep pan from getting sticky and for easier clean-up.
  • In a medium bowl mix spinach, cream cheese, ⅛ teaspoon salt, garlic powder, and black pepper. Then set aside.
  • Unroll chicken thighs, season both sides with remaining salt.
  • Divide cream cheese mixture between chicken thighs, putting it into the middle of each one.
  • Roll the chicken thigh back up around the stuffing and secure with a toothpick.
  • Place chicken thighs on pan, toothpick-side-up. Bake for 30-35 minutes until temperature of the chicken reaches 165°F on an instant read thermometer.

Nutrition Facts : Calories 270 calories, Sugar 0.8 g, Sodium 303.2 mg, Fat 15.2 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.1 g, Protein 30.7 g, Cholesterol 159.6 mg

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS



Stuffed Chicken Thighs with Roasted Potatoes and Carrots image

Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.

Provided by Robin5791

Categories     Everyday Cooking

Time 1h15m

Yield 6

Number Of Ingredients 13

cooking spray
6 skinless, boneless chicken thighs
salt and ground black pepper to taste
1 egg
¾ cup shredded mozzarella cheese, divided
1 small onion, minced
1 Roma tomato, seeded and diced
10 black olives, pitted and minced
½ cup seasoned bread crumbs
6 toothpicks
1 pound red potatoes, scrubbed and halved
1 pound carrots, peeled and cut into 3-inch pieces
olive oil, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
  • Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
  • Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
  • Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
  • Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
  • Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g

CHEESE STUFFED CHICKEN THIGHS RECIPE - (4.2/5)



Cheese Stuffed Chicken Thighs Recipe - (4.2/5) image

Provided by á-25010

Number Of Ingredients 8

8 boneless, skinless chicken thighs
1/4 teaspoon coarse salt Freshly ground black pepper
1/2 pound provolone cheese, diced
1/2 cup chopped fresh sage1 cup breadcrumbs
Finely grated rind of 1 lemon
3 eggs, slightly beaten
1/4 cup extra-virgin olive oil
2 tablespoons honey

Steps:

  • 1.Preheat oven to 450F. 2.Sprinkle both sides of thighs with salt and pepper. 3.Combine cheese, sage, breadcrumbs and lemon rind. Add eggs and stir well. Place a small mound (2 to 3 tablespoons) of breadcrumb mixture on each thigh. Roll up tightly to cover filling. Place on a sheet pan or baking dish, seam side down Roast 30 minutes. 4.Combine olive oil and honey; mix well. Remove thighs from oven and brush with olive oil-honey mixture. Roast another 5 minutes, or until thighs are golden. Let stand 10 minutes before serving.

STUFFED CHICKEN THIGHS



Stuffed Chicken Thighs image

Yummy! Chicken stuffed with seasoned bread crumbs, prosciutto and provolone! You can substitute breasts but the thighs give this dish a really nice flavor. Found this at www.ItalianFoodForever.com.

Provided by Realtor by day

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

8 large chicken thighs (Boneless & Skinless)
8 slices prosciutto
4 slices provolone cheese
3/4 cup fresh breadcrumb
3/4 cup grated parmesan cheese
1 large egg
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
2 -3 tablespoons milk
salt & pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter
1/4 cup fresh basil, chopped fine

Steps:

  • Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
  • In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
  • Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.

Nutrition Facts : Calories 929.3, Fat 68.3, SaturatedFat 25.8, Cholesterol 278.2, Sodium 1025.6, Carbohydrate 18.9, Fiber 1.6, Sugar 2.4, Protein 53.5

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