Mozzarella and sun dried tomato stuffed chicken thighs

Served with Mediterranean-style roasted vegetables.

This easy dish is simple, healthy and delicious. It combines Mediterranean ingredients and flavours, is low on carbs and is quick and easy enough to cook as a mid-week meal.

Print Recipe
Mozzarella and sun dried tomato stuffed chicken thighs
Healthy, easy and delicious.
Chicken thighs stuffed with mozzarella and sun dried tomatoes
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Chicken thighs stuffed with mozzarella and sun dried tomatoes
Instructions
To begin
  1. preheat your oven to gas mark 5 (190C / 375F). You will need two roasting trays, preheat them too.
For the roasted vegetables
  1. place the onion, peppers, bay leaves garlic cloves and courgette in a large mixing bowl
  2. pour over 2tbsp of the olive oil, the ground coriander, sugar and balsamic vinegar and season well with salt and pepper
  3. mix it all up until all the veg has a good coating of oil and seasoning
  4. pour the contents into one of the preheated roasting trays and place in the top shelf of your oven
  5. after 20 minutes of cooking, add the cherry tomatoes and mix the veg up again, turning everything over so it cooks evenly
  6. cook for a further 20-30 minutes and then serve with the chicken thighs, discarding the bay leaves (you may wish to discard the garlic cloves too, although they can be eaten if you wish)
For the chicken thighs
  1. in a small mixing bowl, mix together the tomato puree, sun dried tomatoes, ripped basil, lemon juice, 1 tbsp of olive oil and a little salt and black pepper
  2. grease a sheet of aluminium foil, shiny side up (large enough to loosely wrap the chicken thighs) with a little olive oil
  3. carefully place the prosciutto or Iberico ham slices on the greased foil
  4. place the chicken thighs, opened-out, at one end of the ham, one on each slice
  5. place the mozzarella slices or chunks on one side of each of the chicken thighs
  6. spoon the tomato, basil etc mixture, from step 1 above, onto the mozzarella
  7. close each chicken thigh by folding the uncovered side over the covered side. It doesn't matter if some of the filling falls out
  8. roll up each thigh into a little parcel in its slice of ham
  9. fold over the foil to loosely cover the stuffed thighs and place onto the other preheated roasting tray
  10. place in the center of your oven and cook for 40-45 minutes
  11. remove them from the oven and leave to rest for 5 minutes (or until the veg is ready)
  12. serve with the roasted vegetables

Leave a Reply

Your email address will not be published. Required fields are marked *