Chicken Thighs Stuffed With Apricots And Cheese

Chicken Thighs Stuffed With Apricots And Cheese

Ingredients:
2 tablespoons olive oil
1 large onion, thinly sliced
1 carrot, thinly sliced
1 stalk celery, thinly sliced
4 boneless, skinless chicken thighs

Directions:
1⁄ cup dried apricots, chopped
2
1⁄ cup provolone cheese, cubed
2
3⁄ cup panko or unseasoned bread crumbs
4
1 tablespoon chopped fresh thyme
Pinch salt
Pinch pepper
1. Place a skillet over medium-high heat. Once it is heated, add the oil and onion
and cook for 10–12 minutes. Remove half of the onion mixture from the skillet
and put into a bowl.
2. Add the carrot and celery to the skillet and cook for 4–5 minutes, or until the
celery is just starting to soften. Turn off the heat.
3. Trim any excess fat from the thighs and lightly pound them so they’re flat. Add the
apricots, cheese, panko, thyme, and a sprinkle of salt and pepper to the bowl.
Toss lightly and add 1⁄ of the mixture to each thigh.
4
4. Roll the thigh, starting with the widest edge and rolling toward the smallest edge.
Use toothpicks or kitchen twine to hold it together. Place it back in the skillet
over medium-high heat. Move the vegetables to the edges of the skillet. Sear the
chicken on each side for 3–4 minutes, or until it is lightly browned on all sides.
5. Reduce the heat to medium-low, cover, and cook for 20 minutes, until the center
measures 150°F. Turn off the heat and let it rest for 5 minutes before serving.
Chicken Thighs—the New Chicken Breasts?
Boneless, skinless chicken breasts are the most common cut at grocery
stores, which means other cuts are often cheaper. Chicken thighs do have
about 10 percent more of your recommended daily allowance of fat than
breast meat, but they have only about 50 more calories.
TURKEY CASSEROLE
This casserole is gussied-up turkey dressing dinner. Serve it with a tossed salad
and then have cranberry juice punch to drink to complete the off-season
Thanksgiving feel to your meal.
Yields 8 servings