Mushroom-stuffed chicken thigh fillets
Ingredients
- 6 chicken thigh fillets, trimmed
- 2 teaspoons olive oil
- 150g button mushrooms, finely chopped
- 1 clove garlic, crushed
- ¼ cup wholemeal breadcrumbs
- ¼ cup fresh basil, finely chopped
- vegetable oil spray
Instructions
1 Preheat the oven to 180°C. Line a roasting dish with baking paper.
2 Place thigh fillets skin side down on a chopping board. Use a sharp knife to ‘butterfly’ the fillets: gently make vertical cuts halfway through the thick part of each fillet, spreading the flesh to create an even thickness all over. Cover and place in the fridge.
3 Put the olive oil in a medium non-stick frying pan over medium heat. Add the mushrooms and garlic and cook for 2-3 minutes, until soft. Add the breadcrumbs and cook for 1 minute. Add 1/4 cup of water and the basil and cook for 1 minute. Remove from the heat and allow to cool.
4 To stuff the chicken, lay the prepared thigh fillets skin side down. Spread 1 spoonful of stuffing lengthwise along each fillet, then roll up each fillet and tie securely with a 30cm piece of kitchen string. Place the fillets in the roasting dish and spray with vegetable oil spray. Bake 30-35 minutes, until cooked through and golden.
5 Serve with steamed potatoes and vegetables on the side.
Nutrition Info (per serve)
Kilojoules 645kJ
Calories 154cal
Protein 20.3g
Total fat 7.6g
–Saturated fat 2g
Carbohydrates 1.3g
–Sugars 0.1g
Dietary fibre 0.4g
Sodium 105mg
Calcium 15mg
Iron 1.2mg
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