This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France."
-Paul Prudhomme, Chef
Stuffed chicken recipes like this one are a lot easier than you think. The key is to pound the chicken just right. Use a piece of cling wrap about 18 inches long. Place the chicken breast or thigh on the left half of the plastic film and fold the other half over. I have a meat mallet but you can use the back of a sauce pan. Start with the thickest part of the meat and pound lightly, working your way toward the outside.
After pounding the meat peel one side of the plastic back. Place the stuffing on the flattened chicken and roll up into the tube. You can then roll the cling wrap around the stuffed chicken. Hold the tube up and spin the tube holding the ends of the plastic. When the tube is very tight twist the ends of the plastic.
Some stuffed recipes are breaded, but either way both benefit from chilling in the freezer. This firms the whole bundle, making it easier to handle.
To combine a light mixture with a much heavier mixture. An example is beaten egg whites combined with a cheese sauce as in making a cheese soufflé.
Place the heavier mixture in the bottom of a large bowl. Add the lighter mixture and, using a rubber spatula, scrape along the outer edge of the bowl turning the heavier mixture gently over the top of the lighter. Turn the bowl and repeat until the two are well combined. The goal is to gently work the two together without beating down the lighter mixture.
Servings = 4 | Serving size =1 stuffed chicken thigh
Cooking Time = 60 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe can be divisible by 2.
This recipe makes great leftovers.
Serve with Romano Grits
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Maple Sweetened Collard Greens or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes - Low Sodium Version
|2 tsp||olive oil|
|1 large||shallot (minced)|
|1/4 large||green bell pepper (diced)|
|1||rib celery (diced)|
|fresh ground black pepper (to taste)|
|2 tsp||no salt added Creole seasoning (divided)|
|2 ounces||reduced fat cream cheese|
|4||boneless skinless chicken thighs|
Place 1 teaspoon of olive oil in a large skillet over medium high heat. Add the sliced mushroom and cook, tossing frequently, until well caramelized. Set aside on a plate.
Place the remaining teaspoon olive oil in the skillet. Add the shallot, green pepper and celery. Cook, tossing frequently, for about 10 minutes.
Add the salt, pepper, 1 1/2 teaspoons of the Creole seasoning and the cooked mushrooms. Cook for about 2 minutes and place in a bowl to cool.
Preheat the oven to 350°F.
While the mix is cooling, place each piece of chicken on a sheet of plastic wrap. Fold the wrap over to cover the chicken. Using a meat mallet or the back of a small sauce pan, pound the thighs until they flatten. Start in the center and work outward until the chicken has about doubled in size.
When the vegetables have cooled slightly, add the cream cheese and fold together until well blended.
Divide the vegetable stuffing into 4 portions. Place each portion on a flattened chicken thigh and roll the thigh tightly around the stuffing. Roll the plastic wrap around the rolled up chicken thigh and twist the ends, spinning the center like the wrapping around a Tootsie Roll. Place the rolled up chicken thighs in the freezer for about 20 minutes.
Spray the pan in the oven lightly with oil. Unwrap the chicken thighs and place them in the pan. Sprinkle with the other 1/2 teaspoon Creole Seasoning. Roast for about 20 minutes, turning about three times until browned on each side. Serve.
Serving size = 1 stuffed chicken thigh
Servings = 4
Amount Per Serving
|Calories 179||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||12%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 8g||3%|
|Dietary Fiber 1g||5%|
|Vitamin A 12%||Vitamin C 33%|
|Calcium 5%||Iron 10%|
|Vitamin K 9 mcg||Potassium 534 mg|
|Magnesium 35 mg|