Chicken thighs are my favourite part of the chicken as they hold the most flavour and they’re so tender. I normally buy boneless chicken thighs, flatten them out, season and just grill them and enjoy them with some salad and tzatziki sauce. But this time I thought I’d try something different, and I’m so glad I did. These stuffed chicken thighs are so tasty, the flavour combination goes really well and they’re not as difficult to make as it appears. The first few times I made them I couldn’t quite figure out how to roll them, keep them in place, and make sure the filling didn’t all fall out. So now, I rely on toothpicks to keep everything in place and it works a treat! Try it yourself and let me know what you think in the comments section below.
Here’s what you’ll need:
- boneless chicken thighs
- sundried tomatoes
- dried mozzarella
- smoked ham
- garlic powder
- salt & pepper to taste
- 1 egg
- 2 tablespoons milk
Start by laying out the chicken thighs flat on a board, cover with cling film and flatten them using a meat a mallet. Remove the cling film and season the chicken with salt & pepper to taste, garlic powder and oregano. Cut the sun-dried tomatoes into thin strips and lay over the chicken thighs. I use about 4 thin strips per chicken thigh. Remember not to add too much stuffing to your chicken thigh or it will all fall apart once you start cooking it.
Lay the ham over the sun-dried tomatoes, and top with the mozzarella. Now comes the tricky part. Roll the chicken thigh so it is completely sealed. At this stage, I make sure it’s nice and tight and seal with a couple of toothpicks to make sure nothing falls out.
Now place 3 bowls or plates side by side in this order: flour, egg, breadcrumbs. Start by coating the chicken thigh in the flour, then the egg wash, and finally the breadcrumbs. Don’t rush this part of your filling will fall out, just take your time and make sure you’re holding everything tightly.
Place your coated chicken thighs in a pan with some olive oil for shallow frying. Fry just until all the breadcrumbs are golden brown, then place in an oven at 200 degrees Celsius for approximately 20 minutes, or until the chicken thighs are cooked through.
So what can you eat this with? I recommend keeping it simple, boil some baby new potatoes then coat them in some olive oil or garlic butter and enjoy with a nice side salad. Or in the image above, I added some cherry tomatoes, and dressed this with Greek yoghurt, lemon juice and chopped fresh coriander.