Rice and Sundried Tomato Stuffed Chicken Thighs

clock 15 minutes + 40 minutes bowl Serves 4


  • 1. Preheat oven to 180°C (160°C fan-forced).

  • 2. In a frying pan melt the butter. Add the onion cooking for 3-4 minutes to soften.

  • 3. In a large bowl place the rice, sundried tomatoes, basil, egg, breadcrumbs, salt and pepper. Add the onion and garlic mixing well.

  • 4. Place the un-rolled chicken thighs onto a chopping board. Press the stuffing mix evenly onto each thigh, then roll and secure with a toothpick.

  • 5. Place the chicken into a baking dish, drizzle with a little oil and place into the oven for 35 minutes or until cooked through.

  • 6. Remove and slice each thigh into three. Serve with side salad.

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