Okay, I do recognize that the photos are not exactly "pretty," however, the outcome was delicious!
Cut your chicken thighs in half longways, most of the way-- enough to put stuff inside of it!
I simply cut my chicken thighs, rubbed with crushed garlic, sun dried tomatoes, fresh mozzarella and then topped with pesto.
Put into the oven for 35-40 minutes at 375*, uncovered, I used a glass pan, but most non-stick pans, or a cast iron pan will work just fine.
Remember, every oven and every pan-- every set of chicken thighs will cook differently. The most important thing to remember is that the chicken will continue to cook for a few minutes after you take it out of the oven. Also, if you are like me and go by taste test/visual check instead of a thermometer, trust your gut. I find that thermometers are not always accurate and if you're cutting your chicken then stuffing it, you're essentially cooking two thin pieces of meat (separately), which means the thigh itself does not need to be cooked as long as you would an uncut thigh.
I paired this meal with my go-to garlic brussels sprouts and garlic, roasted in the oven and fresh butternut squash ravioli.
I also decided to take some of the leftover "stuffings" and made my own sort of thick topping for the pasta. I love pesto, sun dried tomatoes and mozzarella (as you may have guessed if you have seen some of my other recipes), however, any sauce would work. If you want some variety, you can always use olive oil or butter with parmesan and/or lightly drizzled with balsamic reduction.
Shopping list:
- 4 good sized chicken thighs
- 1 3oz bag of sun dried tomatoes (the dried kind, not the kind that comes in olive oil, unless you plan to use the oil for your pasta and/or brussels sprouts.
- 1-2lb brussels sprouts
- 4-8 cloves garlic (or 4 tbs crushed garlic paste)
- 3-5 oz fresh mozzarella
- 5 oz pesto
- 1 package fresh butternut squash ravioli
- small container grated parmesan cheese
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