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Category: POULTRY MAIN DISH
Prep Time: Cook Time: Total Time:
You can use Chicken breasts too. I find Chicken Thighs have more flavor. These are an elegant meal.
Serves 4-6
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 garlic clove pressed
1 shallot small diced
1/2 cup wine
1/2 cup chicken stock
8 oz. sliced mushrooms
pepper
Directions:
Pre-heat oven to 350 degrees.
In a medium bowl add the cheeses,sun-dried tomatoes, basil leaves, parsley, garlic and shallot.
Set aside.
Take half of the thighs and divide the filling between the 4 chicken thighs
Place the remaining thighs over the filling.
Place thighs into a greased baking dish.
Sprinkle the sliced mushrooms over the thighs.
Pour the wine & stock over the thighs, cover
Bake until thighs are no longer pick, approximately 25-35 minutes.
You can thicken the au jus to serve if you like with 1 teaspoon cornstarch & 1/4 cup water.
Serve over Pasta, sprinkle with additional cheese.
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CHICKEN THIGHS STUFFED WITH FETA CHEESE & SUN-DRIED TOMATOES
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Category: POULTRY MAIN DISH
Prep Time: Cook Time: Total Time:
You can use Chicken breasts too. I find Chicken Thighs have more flavor. These are an elegant meal.
Serves 4-6
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 garlic clove pressed
1 shallot small diced
1/2 cup wine
1/2 cup chicken stock
8 oz. sliced mushrooms
pepper
Directions:
Pre-heat oven to 350 degrees.
In a medium bowl add the cheeses,sun-dried tomatoes, basil leaves, parsley, garlic and shallot.
Set aside.
Take half of the thighs and divide the filling between the 4 chicken thighs
Place the remaining thighs over the filling.
Place thighs into a greased baking dish.
Sprinkle the sliced mushrooms over the thighs.
Pour the wine & stock over the thighs, cover
Bake until thighs are no longer pick, approximately 25-35 minutes.
You can thicken the au jus to serve if you like with 1 teaspoon cornstarch & 1/4 cup water.
Serve over Pasta, sprinkle with additional cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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