Best Mediterranean Stuffed Boneless Chicken Thighs Recipes

ONE-SKILLET MEDITERRANEAN CHICKEN RECIPE WITH TOMATOES AND GREEN OLIVES

Steps:

• Pat the chicken breasts dry. On each side of the chicken breasts make three slits through.
• Spread the garlic on both sides; insert some garlic into the slits you made. Season the chicken breasts on both sides with salt, pepper and 1/2 of the dried oregano.
• In a large cast iron skillet, heat 2 tbsp of olive oil on medium-high. Brown the chicken on both sides. Add the white wine and let reduce by 1/2 then add the lemon juice and chicken broth. Sprinkle the remaining oregano on top. Reduce the heat to medium. Cover with a lid or tightly with foil. Cook for 10-15 mins turning the chicken over once (chicken's internal temperature should reach 165 degrees F.)
• Uncover and top with the chopped onions, tomatoes and olives. Cover again and cook for only 3 minutes. Finally add the parsley and feta cheese. Serve with a light pasta, rice or couscous. Enjoy

MEDITERRANEAN STUFFED BONELESS CHICKEN THIGHS

Steps:

• Put oil, curry, oregano, pepper, cayenne pepper, and minced garlic into a small mixing bowl and stir with a fork.
• Pour oil and spice mixture into glass or ceramic baking dish and coat the whole bottom of pan with oil/spice mixture.
• Wash the chicken thighs under cold water and roll them out flat.
• Drag both sides of each thigh through the oil/spice mixture in baking dish and lay them flat and orderly in baking dish.
• Lightly brown the pine nuts in a non-stick frying pan for 1 minute, then mince.
• Put minced pine nuts, minced spinach, crumbled feta cheese, minced black olives, minced mushrooms into a bowl and toss them together. This is your stuffing.
• Place generous amount of stuffing on each flattened thigh.
• Roll the thighs around the stuffing to enclose it.
• Preheat oven to 375 (oven temperatures vary) and bake for 30 -40 minutes or until chicken is white throughout when sliced.
• Serve with rice and a vegetable or salad.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

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).

BAKED BONELESS CHICKEN THIGHS WITH BAHARAT

Steps:

• Set a rack in the center of your oven and preheat the oven to 425 degrees F.
• Prepare the marinade. In a large mixing bowl, add the lime juice, olive oil, garlic, tomato paste, Baharat, and red pepper flakes. Mix to combine.
• Season the potatoes with kosher salt and toss them with about ¼ cup of the marinade mixture and arrange them, along with the shallots, in the bottom of a lightly oiled baking pan (I used a 9"x13" cast iron pan).
• Place the baking pan with the potatoes and shallots on the center rack of your heated oven. Bake for 15 minutes.
• Meanwhile, pat the chicken dry and season on both sides with kosher salt, then add the chicken to the mixing bowl and toss until the chicken is well-coated with the marinade. Set aside for 15 minutes or so.
• Heat a small skillet over medium-high heat and add the sesame seeds. Toss constantly until the seeds gain a little color. This will not take long. Sesame seeds burn very easily, so don't leave them unattended. Set aside once toasted.
• Carefully remove the baking pan from the oven and nestle the chicken between the potatoes and shallots. Return the baking pan to the oven and cook for about 30 minutes or until the chicken is fully cooked through.
• Remove from the heat and finish the chicken with a generous sprinkle of toasted sesame seeds and parsley. Enjoy!

MEDITERRANEAN STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.