These cheesy chicken thighs taste like jalapeño poppers and are the perfect fit for a family-friendly meal. Serve with steamed broccoli or a green salad.
- Portion size 4 servings
Ingredients
Method
In small bowl, combine Cheddar cheese, cream cheese and jalapeños; set aside.
Between waxed paper, pound chicken thighs to 1⁄4-inch (5 mm) thickness. Drop cheese mixture by scant tablespoonful onto centre of each thigh. Roll up, tucking in sides, and secure each with 2 toothpicks. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush chicken all over with 1 tbsp olive oil. Add panko to small bowl; press all sides of chicken firmly into panko to coat.
Place, seam side down, on parchment paper–lined rimmed baking sheet. Bake in 450°F (230°C) oven until golden and instant-read thermometer inserted into centre of thighs reads 160°F (71°C), 20 to 25 minutes.
Nutritional facts Per Serving:
- Calories 424
- Total fat 27g
- Saturated fat 12g
- Cholesterol 175mg
- Sodium 409mg
- Potassium 412mg
- Total carbohydrate 6g
- Sugars 7g
- Protein 37g
%RDI
- Vitamin A 19
- Vitamin C 18
- Calcium 22
- Iron 14
- Folate 8
