Last night yo momma made me dinner. She puts out, quite a spread.
During dinner yo momma told me all the different things she could stuff in her thighs. Yo Momma has quite an imagination! I told her I was quite pleased with the herby goat cheese stuffing, but I’d be open to experimenting.
Here is the recipe for Yo Momma's easy stuffed chicken thighs with herby lemon goat cheese.
Wait until you see what your mom made for dessert....
4 boned chicken thighs with the skin on
100g goat cheese
2 Tbsp of chopped fresh assorted herbs such as rosemary, thyme, tarragon or parsley
zest and juice of one lemon
salt and pepper to tastehandy equipment: plastic wrap, meat hammer
Preheat oven to 425˚F. Put an all metal frying pan in the oven to preheat in the oven.
In a bowl, combine the goat cheese, chopped herbs, salt and pepper to form a smooth paste.
Place a large piece of plastic wrap down on your cutting board and put the chicken thighs skin down on the wrap with plenty of room between the thighs.
Cover them loosely with more plastic wrap so it doesn’t get messy. Use a meat hammer to pound out the chicken thighs. Don’t pound too hard or the thighs could fall apart and it won’t be much use stuffing them if they are full of holes.
Divide the stuffing in four. Remove the top layer of plastic and place a lump of goat cheese towards the bottom of the chicken thigh. Grab the bottom flap and tightly roll the thighs up until you have a nice tight roll with the skin on the outside of the roll. Drizzle with a little oil to lubricate and avoid sticking and season with salt and pepper.
Get the hot pan out of the oven. Place the rolls seam-side down with space between the rolls and blap the whole thing back into the oven. Cook for 20-25 minutes depending on how thick the rolls are. It’s ready when the chicken is cooked through, the outside is crispy and the cheese is nice and softened.
Serve with mashed potatoes and peas and carrots. Serves two: me and Yo Momma!