Rice and Sundried Tomato Stuffed Chicken Thighs

15 minutes + 40 minutes Serves 4

Ingredients

  • 1 Tbsp butter
  • 1 onion, chopped finely
  • 1 Countdown Brown Rice Cup
  • ¼ cup chopped sundried tomatoes
  • ½ cup basil leaves
  • 1 egg
  • ½ cup fresh bread crumbs
  • Salt, to taste
  • Pepper, to taste
  • 8 boneless chicken thighs
  • 1 Tbsp oil, to drizzle
  • Salad, to serve
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Method

  • 1. Preheat an 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 un-rolled thighs onto a chopping board. Press the stuffing 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 and serve with side salad.

  • PER SERVE

  • • Energy 1737Kj • Protein 44g • Total Fat 17g • Saturated Fat 6g • Carbohydrates 20g • Sugars 4g • Sodium 844mg

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