Last night I went to start cooking Basil Stuffed Chicken breasts (a recipe I created because I’m pretty much awesome)…but when I pulled the chicken out of the fridge to my surprise they were boneless/skinless chicken thighs. What? I didn’t realize that we had purchased them (until later when the hubs admitted he had done it). I had already assembled the stuffing so I was perplexed on how to continue. When I opened them up they were fairly small and quite thin. I decided to forge ahead anyways. I did feel the need to trim the excess fat, but otherwise it was actually easier then beating the sh*t out of a chicken breast. This came out really damn good and I served it with a side of asparagus. So it goes like this:
Pre-heat oven to 375 degrees
3 oz cream cheese (soft)
1/2 cup shredded part skim mozzarella cheese
1/4 cup chopped fresh basil leaves (fresh is essential for flavor)
1/2 tsp garlic powder
crack pepper to taste
16 0z boneless/skinless chicken thighs
Mix first 5 ingredients in a bowl (stuffing). Then lay out chicken thighs and take approximately 1 to 1.5 tbsp of stuffing in center of thigh. Roll and place in a greased backing dish seam side down. Spray with olive oil and sprinkle additional crack pepper if you’d like. Bake for 35-40 minutes. Boooom.
Quickie side of asparagus:
Break tough ends of asparagus and trash
Bring a large skillet with water to a boil (enough water to cover the veggies)
Boil for 6 minutes (don’t over cook)
Drain – return to skillet
Add olive oil 2-3 tbsp
1 tsp garlic salt
1 tsp sea salt
1 tsp crack pepper
Saute for 2 minutes
DONE.
Your welcome 🙂
theallennuggets 