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Cheesy Herbed Stuffed Chicken Thighs CLINTON KELLY

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Clinton’s easy Cheesy Herbed Stuffed Chicken Thighs are the perfect date-night meal!

1 container herbed soft cheese
1 lemon (zested)
1/4 cup parsley leaves (roughly chopped, plus additional to garnish)
5 tablespoons olive oil (divided)
4 boneless, skinless chicken thighs (pounded 1/4-inch thick)
For the Salad :
2 tablespoons Dijon mustard
1 teaspoon honey
1 lemon (juiced)
1 clove garlic (peeled, minced)
1/4 cup olive oil
1 box baby spinach (5 ounces)
Kosher salt and freshly ground black pepper (to taste)

Preheat the oven to 375ºF. Place a baking rack inside of a baking sheet.
In a small bowl add the herbed soft cheese, lemon zest, parsley and 2 tablespoons olive oil. Season with salt and pepper and mix to combine.
Season chicken on both sides with salt and pepper. Divide the cheese mixture evenly on the inside of the thighs and spread, leaving a 1/2-inch border. Roll the chicken like a jelly roll starting with the shortest end. Tie with three strings of twine. Place on the baking rack and drizzle with remaining olive oil.
Bake for 30 minutes, until golden and cooked through, or until a meat thermometer reads 165ºF. Remove to a board to rest then slice into 1/2-inch thick pieces and garnish with parsley. Serve with spinach salad.
For the Spinach Salad: In a small bowl add the Dijon mustard, honey, lemon juice, garlic and olive oil and whisk to combine. Season with salt and pepper. Place spinach in a large bowl, drizzle dressing around the perimeter of the bowl and toss to coat. Serve with chicken.
Tip: Assemble the chicken breasts in advance, wrap with plastic and store in refrigerator. Unwrap and bake for an easy dinner.

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