Bruschetta-Stuffed Chicken Thigh

Main meal ∙ Serves 2

Gluten Free ∙ Dairy Free ∙ Nut Free ∙ Paleo

Ingredients

• 4 chicken thighs (skinless & boneless)

• 2 Tbsp rosemary (removed from stem & chopped)

• 2 Tbsp parsley (finely chopped)

• 2 Tbsp coriander (finely chopped)

• 2 clove garlic (minced)

• 1 Tbsp lemon juice

• ½ tsp salt 

• 2 Tbsp olive oil

• ½ tomato (finely diced)

• 1 Tbsp red onion (diced)

• kitchen string 

Method

1. Preheat oven to 175ºC and line a tray with baking paper

2. Combine herbs, lemon juice, garlic, olive oil and salt in a small mixing bowl. Massage ingredients together with your hands until combined

3. Lay chicken thighs skin side down on a work surface 

4. Separate the herb mixture into even portions and mound mixture in the centre of the open thigh

5. Mound even amounts of tomato and onion on top of the herbs 

6. Fold chicken over herb mixture and tie like a present with kitchen string.

7. Repeat until all thighs are tied.

8. Take the remnants of the oily herb mixture (or oils on your hand) and use to coat your chicken parcels 

9. Crack a small amount of salt and pepper on top of the chicken then bake in the oven for 45 mins

10. Serve with your favourite salad or veggies!