Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chicken Thighs Stuffed With Feta Cheese and Sun-Dried Tomatoes
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Stuff these Mediterranean-style chicken thighs with a cheesy sun-dried tomato filling and let them bake to juicy perfection in white wine and chicken broth.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
8 skinless, boneless chicken thighs
1/2 cup crumbled feta cheese (I use sheep milk Feta)
1/4 cup shredded pecorino romano, manchego or pamesan cheese
1/2 cup sun-dried tomatoes, chopped
1/2 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1 clove garlic, pressed
1 small shallot, diced
1/2 cup wine
1/2 cup chicken stock
black pepper
directions
Pre-heat oven to 350 degrees F.
In a medium bowl combine the cheeses, sun-dried tomatoes, basil leaves, parsley, garlic and shallot. Set aside.
Flatten the chicken thighs as needed. Divide the filling between them and roll chicken around filling. Place thighs seam-side down in a greased baking dish.
Pour the wine and stock around the thighs in the dish. Cover and bake until thighs are no longer pink, approximately 25-35 minutes.
cook's notes
You can thicken the au jus to serve if you like with 1 teaspoon cornstarch and 1/4 cup water.
Serve over pasta, sprinkle with additional cheese.
You can use chicken breasts too. I find chicken thighs have more flavor. These are an elegant meal.
added by
ChefKellyDigby
nutrition data
262 calories, 13 grams fat, 9 grams carbohydrates, 23 grams protein per serving. This recipe is low in carbs.
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reviews & comments
Going to prepare this now and make it for tonight will leave feedback after I cook it ....sounds yum
April 11, 2009
I tried this recipe for company and it turned out excellent! My sister (who I consider a expert cook) ranted and raved and asked for the recipe 3 bites into it. I used the parmesan cheese choice since I am not familiar with the others. I also used the sun-dried tomatoes packed in oil since our store was out of the dried ones. I also did't have fresh basil so I used dry flakes instead. The recipe goes together super quick and you are baking in no time flat. the results were great. All ovens are different and sizes of thighs vary so cooking times need to be adjusted; I baked for 45 minutes. I served with linguine pasta and had the fresh shredded parmesan cheese to sprinkle over. Chicken thighs definitely give this a better flavor and stay more moist. I also used a white wine even though we do not drink. The alcohol burns off in the baking and it gives it a wonderful flavor. I will definitely be making this again and serving to company for a wow factor.