Rice and Sundried Tomato Stuffed Chicken Thighs

Name: Rice and Sundried Tomato Stuffed Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 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

15 minutes + 40 minutes

Serves 4

Dinner Chicken Thighs More Than Just

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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