Re: Chicken Recipes
PECAN-CHIVE STUFFED CHICKEN THIGHS WITH BALSAMIC DRIZZLE
8 boneless, skinless chicken thighs
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup finely chopped pecans, plus more for garnish
1/3 cup chive-and-onion-flavored cream cheese
Olive oil to brush
1/2 cup dry bread crumbs
2 1/2 tablespoons balsamic dressing (see instructions below)
4 green onions, green part only, finely chopped
To stuff chicken pieces, open boned thighs to lie flat (deboned section facing up). Season with salt and pepper. Heat oven to 350 degrees; lightly oil a 13-by-9-inch baking dish. Stir together cup pecans and the cream cheese until well- blended.
Place a heaping tablespoon of the mixture on one side of each thigh; fold over other side to cover filling, pressing halves firmly together.
Bush lightly with olive oil and sprinkle with bread crumbs. Place stuffed chicken pieces on sheet and bake 30 minutes (thighs will separate slightly at cut end). Cool on sheet 5 minutes.
With knife, cut through opening in each stuffed thigh to make two filled halves.
Sprinkle each half with pecans to garnish, then drizzle each with teaspoon balsamic dressing. Top generously with green onion and serve.
Makes 16 small, appetizer-style servings.
Note: Balsamic Dressing is balsamic vinegar that has been reduced to a thickened sweet-tart syrup. It can be found among other vinegars in supermarkets. If unavailable, you can make it by boiling balsamic vinegar until reduced by half; allow to cool before using.
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