Stuffed Chicken Thighs - 3 Variations
Waffles loves chicken, so I cook it a lot. When I do, I like to make something tasty for myself, too! The easiest way to make chicken for both of us is with stuffed chicken thighs, and they are so easy to diversify. Hers are simple because I simply mix the vegetables in the portions that her vet recommends, weigh and trim her chicken, and combine the ingredients together. Mine has to be just as easy for me to feel like it’s worth the trouble of cooking for myself, so I use the same ingredients and add a few more based on my cravings when I think of the vegetables. Here are my favorite variations of stuffed chicken thighs to cook:
Ingredients:
For all variations:
2 Boneless Chicken Thighs
1 Egg
1/4 Cup Parmesan Cheese
Ginger
Summer/Spring Stuffed Chicken
1 thinly sliced carrot (I use a potato peeler)
1/2 cup broccoli floofs
1/4 cup chopped and packed spinach
1/2 bell red pepper
chili
paprika
basil for garnish
Autumn/Winter
2 red cabbage leaves
2-3 large kale leaves
1/2 cup chopped or riced cauliflower
1 thinly sliced carrot
cinnamon
nutmeg
cranberries and mint for garnish
Classic/Easy
2 handfuls of spinach
Instructions:
Trim chicken fat to 5% if sharing a pan with your dog’s food
Season chicken and lay flat, as spread apart as possible, skin-side down on a nonstick pan
In a bowl, mix the remaining ingredients vigorously to fully distribute the egg
Place a portion of the mixture in the middle of each chicken thigh
Wrap the meat around the filling and place the overlap down on the pan so that it is the first to swell and seal
PRO TIP - Fill the pan with vegetables that you plan on cooking for your dog or yourself to make your chicken even more juicy and robust with flavor!
Cover and cook on medium-low heat for 10-15 minutes
Flip, cover, and continue to cook for 5-15 minutes
Use a meat thermometer to ensure meat has reached an internal temperature of 165 F.
Don’t miss my super simple tutorial on OFTV😍 DoItWithDaisy (of.tv)
