Description
Easy, tasty, and filling as it’s rich, and creamy but super delicious!
Ingredients
Units
Scale
- 8 chicken thighs, boneless
- 5 ml salt
- 2.5 ml freshly ground black pepper
- 5 ml paprika
- 250 g cottage cheese (I opted for cream cheese)
- 25 g finely grated parmesan cheese
- 50 g cubed feta cheese
- 250 ml chopped fresh baby spinach
- 62.5 ml chopped sun-dried tomatoes packed in oil
- 12.5 ml VOO for baking
Instructions
- Turn on your oven (I used convection) at 350F / 180C.
- In a bowl, mix the soft cream cheese, grated parmesan cheese, cubed feta cheese, chopped baby spinach, and chopped sun-dried tomatoes with a spoon to form a paste.
- Use two deboned thighs per serving. You can do skinless although we preferred it with, the skin so left the skin.
- Divide the cheese mixture into 4 equal portions.
- Place one thigh skin down on a plate, spoon one portion of the cheese mixture on the chicken, and shape it the size of the chicken.
- Now place the second thigh skin side up over the cheese and use toothpicks to keep the two pieces of thigh together and form a chicken parcel.
- Continue and form 4 parcels and then sprinkle the outside with salt, pepper, and paprika.
- Use a large oven pan, lightly cover the bottom with VOO and then space the parcels in the pan (do not crowd them).
- Bake for approximately 45 minutes until done and golden brown and cooked through.
- Serve with rice and a salad as per your preference.
Notes
Prepared, tried, and tested by Esme Slabs from The Recipe Hunter: Tried and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas Daily Recipes
Nutrition
- Serving Size: 1
- Calories: 854
- Sugar: 3
- Sodium: 1438
- Fat: 63
- Saturated Fat: 26
- Unsaturated Fat: 34
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 69
- Cholesterol: 412
