Stuffed Chicken Thighs

Name: Stuffed Chicken Thighs
Ingredients: 4 8-ounce boneless chicken thighs with skin; ¼ teaspoon black pepper; ½ teaspoon MSG; 2 teaspoons Dijon mustard; 1/3 pound ham, cut about ½-inch thick; 4-ounce block feta; 2 green onions, cut in half lengthwise, and then into thirds widthwise

www.knowmsg.com

Your recipes

Servings: 4

Author : Chef Chris Koetke

Ingredients

Remove All · Remove Spices · Remove Staples

4 8-ounce boneless chicken thighs with skin¼ teaspoon black pepper½ teaspoon MSG2 teaspoons Dijon mustard1/3 pound ham, cut about ½-inch thick4-ounce block feta2 green onions, cut in half lengthwise, and then into thirds widthwise

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat oven to 400 degrees.

Step 2

Cut the ham into ½-inch x 4-inch rectangles. Cut the Feta into 1-ounce pieces about the same size as the ham.

Step 3

Place each chicken thigh skin side down on a cutting board. Sprinkle evenly with black pepper and MSG. Top each with ½ teaspoon of mustard and spread evenly.

Step 4

Put the ham and feta in the center of the chicken where the bone used to be. Place 3 pieces of the green onion next to the ham and cheese. Fold the chicken over so that the thighs return to their bone-in appearance.

Step 5

Place in a baking dish, skin side up and seam side down.

Step 6

Bake for 40 – 45 minutes until the chicken is crispy, cooked through, and tender.