Carrot and Broccoli Stuffed Thighs

Carrot and Broccoli Stuffed Chicken Thighs

There’s no doubt that stuffed chicken is delicious. But most of the time you’ll only find stuffedCarrot and Broccoli Stuffed Chicken Thighs chicken breast. Because so many people prefer white meat and go under the assumption that it’s healthier. But, the fact is, while chicken breast do contain less fat; with the skin removed from the thighs, the difference is very small. Too small to make a difference even. So, what about those of us that are willing to risk eating that extra 1percent of the daily fat intake? has you covered with carrot and broccoli stuffed chicken thighs!

Carrot and Broccoli Stuffed Chicken Thighs Ingredients:

2 pounds boneless chicken thighs

2 tablespoons butter

4 tablespoons butter, melted (separate from above)

1 cup carrots, grated

1 cup broccoli, finely chopped

1 onion, chopped

1 cup seasoned bread crumbs

¼ cup Parmesan cheese, grated

Carrot and Broccoli Stuffed Chicken Thighs Instructions:
Heat oven to 350 degrees.
In a medium sized skillet or frying pan over medium heat, melt the 2 tablespoons of butter.
To the melted butter, add the carrots, broccoli, and onion. Cook while stirring often for 5 minutes or until tender.
Add 2 to 3 tablespoons of the carrot and broccoli mixture in the center of each chicken thigh.
Fold the boneless chicken thigh over the carrot and broccoli stuffing and secure with wooden toothpicks or butchers twin.
In a shallow dish or pan, mix together seasoned bread crumbs and Parmesan cheese.
Keep the 4 tablespoons of melted butter in a separate dish.
Dip each boneless chicken thigh into the butter, and then roll it in the bread crumb and Parmesan cheese mixture.
Place chicken thighs in a baking dish.
Bake the carrot and broccoli stuffed chicken thighs for 45 minutes or until chicken is done and tender. Serve with your favorite sides and enjoy the great flavor.


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