Stuffed Chicken Thighs Wrapped in Bacon
4
Serves
-
Prep Time
-
Cook Time
Searing the chicken first and then finishing the cooking in the oven ensures beautifully golden and tender chicken.
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Ingredients
- 4 large skinless, boneless chicken thighs (about 600g)
- 4 rashers streaky bacon
- 1 tablespoon cooking oil
Cheese and Spinach Filling
- 100g cream cheese
- 1 tablespoon mayonnaise
- 2 cloves garlic – crushed
- ¼ teaspoon onion powder
- ¼ teaspoon garlic salt
- ¼ teaspoon black pepper
- 1 cup finely chopped baby spinach
- ¼ cup grated mozzarella
- ¼ cup grated parmesan
Method
- Preheat oven to 180°C (160°C fan bake).
- Flatten out the chicken thighs by placing them, one at a time, between sheets of baking paper and pounding with a rolling pin. Lay all 4 out on the baking paper.
- To make the Cheese and Spinach Filling, mix the cream cheese and mayonnaise in a medium bowl.
- Stir in the garlic, onion powder, garlic salt and pepper.
- Add the spinach, mozzarella and parmesan and stir until well combined.
- Place quarter of the filling in the centre of each piece of chicken and roll up.
- Roll a bacon rasher around each chicken roll and secure with a toothpick.
- Heat the oil in a large, ovenproof pan over a medium heat. Sear the chicken rolls until golden on each side.
- Place the pan in the oven and bake for 20 minutes or until the chicken is cooked through.
- Transfer to a warm plate and leave to rest for a few minutes.
- To serve, cut the chicken rolls in half and drizzle with any of the cheese mixture that has been left in the pan.