These stuffed chicken thighs are a great stuffed chicken thighs recipe along with being a super keto chicken recipe. For those of you eating low carb save this with your other keto recipes because it's a total winner and just a great way to make chicken thighs in the oven.
INGREDIENTS
• 4-6 Skin on bone removed chicken thighs
• 2 tbsp Chef Ange Base Seasoning - RECIPE VIDEO: • The ONLY Seasoning Ble...
• 4-6 cloves of garlic, finely chopped
• 2-3 sprigs of parsley, leaves removed & finely chopped
• 2-4 tbsp olive oil
• 1 tsp paprika
• 1 tsp Italian seasoning
• 4 tsp Dijon mustard
• 4 tsp whole grain mustard
• 4 slices Swiss cheese
• 4 slices ham
• salt & pepper
DIRECTIONS
1. Preheat oven to 385F, convection setting on if available.
2. Mix chopped parsley and minced garlic, ½ tbsp. olive oil, a pinch of salt and a little ground black pepper. Set aside.
3. Debone chicken thighs or have your butcher remove the bone but keep the skin intact.
4. On a cutting board, lay the deboned chicken thighs flat and cover with plastic wrap tucking the plastic wrap under the ends of the cutting board. Using the flat side of a meat mallet/tenderizer pound the chicken flat.
5. Season the chicken thighs with 2 tablespoons of oil, Chef Ange Base Seasoning ( • The ONLY Seasoning Ble... ), paprika and Italian seasoning. Mix until evenly coated and lay flat on a cutting board or clean, flat surface skin side down.
6. Add 1 tsp each of Dijon and whole grain mustard to each chicken thigh and a spoonful of the seasoned parsley & garlic mix. Mix and spread with your hand until evenly spread a mixed inside the chicken thigh. Lay one slice of ham and one slice of Swiss cheese on each thigh. Roll each thigh from top to bottom using the tension on the cutting board to roll the thigh tight finishing with the seam on the bottom.
7. Using a 2-3 ft length of butcher twine for each thigh, place the twine vertical on the cutting board and place the rolled and stuffed thigh on the twine. Bring the two end of the twine to cross in the middle of the thigh and then bring the ends around the thigh longwise. Flip the thigh over and cross the ends again and then flip again back to the top and tie a knot. Repeat for each stuffed thigh.
8. Place each tied thigh on a raised grate in baking sheet. Line the baking sheet with aluminum foil to save on clean up. Bake for 20 min. remove and flip each thigh and bake again for 20 min. flip again back to original side up and bake for a final 10-15 min or until skin is golden brown.
9. Let cool for 10-15 min until cutting and removing twine. Transfer to serving platter and garnish with a little fresh chopped parsley. Slice before serving or serve whole.
Enjoy!
COOKING EQUIPMENT
DALSTRONG Fillet Knife - 6" - Gladiator Series - amzn.to/3Hx28ZA
RECORDING EQUIPMENT
• Shure MV7 USB Podcast Microphone for Podcasting, Recording, Live Streaming & Gaming, Built-in Headphone Output, All Metal USB/XLR Dynamic Mic, Voice-Isolating Technology, TeamSpeak Certified - Black - amzn.to/3GjU39T
• Panasonic HC-WXF1 4K Cinema-like Camcorder, 24x Leica Dicomar Lens, 1/2.5" Bsi Sensor, Three O.I.S. Stabilizer Systems - amzn.to/3puS23N
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!
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