GOAT CHEESE AND SUN-DRIED TOMATO STUFFED CHICKEN THIGHS WITH SAGE BROWN BUTTER SAUCE
These little bundles are packed with flavor. You'll definitely want to serve this with a nice crusty bread so you can clean your plate of all of that delicious sauce! Remind guests to remove toothpicks or kitchen twine before eating!
Provided by Kim's Cooking Now
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 55m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine goat cheese and sun-dried tomatoes in a small bowl; set aside. Combine flour, salt, and pepper in a second small bowl and set aside.
- Place chicken thighs on a cutting board and layer a piece of plastic wrap on top. Pound thighs slightly with a meat mallet to flatten. Divide goat cheese mixture among all of the flattened chicken thighs; spread evenly down the middle. Starting at the short end, roll up the chicken thighs and secure with toothpicks or kitchen twine.
- Dredge chicken rolls in the flour mixture, shaking off any excess flour, and set on a plate. Repeat until all of the rolls have been coated with flour.
- Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place chicken thigh rolls in pan and cook until all sides are browned, about 2 minutes per side. Transfer rolls to an oven-safe dish.
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Meanwhile, melt remaining 2 tablespoons butter in the skillet over medium heat. Once butter starts to bubble and turn brown, add chopped sage and swirl the pan until sage becomes fragrant. Pour in broth, wine, and lemon juice. Bring sauce to a simmer and reduce heat to low.
- Transfer chicken rolls back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat. Plate rolls and spoon sauce over top.
Nutrition Facts : Calories 619.9 calories, Carbohydrate 12.9 g, Cholesterol 159.7 mg, Fat 44.8 g, Fiber 2 g, Protein 36.7 g, SaturatedFat 19.1 g, Sodium 1414.6 mg, Sugar 2.5 g
STUFFED CHICKEN THIGHS WITH GOAT CHEESE, WALNUTS AND SPINACH #A1
A.1. Original Sauce Recipe Conster Entry. This is a very easy yet elegant dish that can be prepared as weeknight dinner or for a week end brunch.
Provided by floridagourmet
Categories Sauces
Time 40m
Yield 12 Stuffed Chicken Thighs, 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix papaya or mango nectar, soy sauce, ginger, turmeric, lime juice in medium stainless steel bowl, add chicken thighs, let marinate at least 30 minutes.
- In a small food processor, add goat cheese and A1 Sauce, process until A1 is completely incorporated.
- Turn oven to 375.
- Heat olive oil in 10" pan, add walnuts, toast 3-4 minutes, remove walnuts into small bowl.
- Saute fresh spinach in same pan 2-3 minutes, remove from heat. Add fresh nutmeg, toasted walnuts, Cajun seasoning mix well.
- Place marinated chicken thighs on flat surface covered with plastic or parchment paper. Spread goat cheese/A1 Sauce mix on each chicken thigh, stuff with spinach/walnut mix, roll, place seam side down, skin side up on medium baking pan, pour rest of marinade on top of stuffed chicken thighs, bake 15 minutes. Serve hot, 3 per person.
Nutrition Facts : Calories 1005.7, Fat 78.7, SaturatedFat 23.3, Cholesterol 270.5, Sodium 1811.3, Carbohydrate 10, Fiber 3.5, Sugar 2.8, Protein 66.4
CHEESE STUFFED CHICKEN THIGHS RECIPE - (4.2/5)
Provided by á-25010
Number Of Ingredients 8
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.
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