Wednesday, September 28, 2011

Stuffed Boneless Chicken Thighs

I find it really satisfying and challenging to take otherwise humble ingredients and use the parts to create a meal that rises above the sum of those parts.  Above you have boneless free-range organic chicken thighs stuffed with Virginia Black Forest Ham, Gruyere and white cheddar cheeses, seasoned with smoked paprika, garlic powder, salt and pepper.  Tie the chicken thighs with butcher twine and sear until golden in a pan lightly coated with canola oil.  Remove chicken and place on a cookie sheet covered with foil.  Brush chicken thighs with Dijon mustard, then place in a preheated oven on 375 degrees for 20 minutes.  The result is amazing: flavorful, tender, lean, and surprisingly light.  Serve with a red wine vinaigrette salad and you have a great weeknight meal in less than 30 minutes.

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