- cooking spray
- 6 skinless, boneless chicken thighs
- salt and ground black pepper to taste
- 1 egg
- 3/4 cup shredded mozzarella cheese, divided
- 1 small onion, minced
- 1 Roma tomato, seeded and diced
- 10 black olives, pitted and minced
- 1/2 cup seasoned bread crumbs
- 6 toothpicks
- 1 pound red potatoes, scrubbed and halved
- 1 pound carrots, peeled and cut into 3-inch pieces
- olive oil, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
05/10/2018
recipepes.com
Stuffed Chicken Thighs with Roasted Potatoes and Carrots, recipe
PT15M
PT1H
5
455 calories
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