Stuffed Italian Chicken Thighs

hizzoner

I don't recall whether or not I saw this here or dreamt it up sometime.

But tomorrow night I wan't to make thighs, stuffed with some marinated mozzerella that I bought yesterday.


Suggestions on the best way to go about this?

Unknown

first you find an Italian chicken . . . :laugh:

Little Chef

Hiz....Don't know the recipe for the filling if it was something posted here....but, first, I would definately start with boneless thighs (in fact I would do boneless, skinless thighs, which are now readily avaiable in all decent sized markets.) Stuff with your desired filling, and secure with either toothpics or butchers twine. I would also grill direct and hot to help avoid all your cheese oozing out, which is virtually guaranteed in a slow cook. Wish you the best!