Bruschetta Stuffed Chicken Thigh

Bruschetta Stuffed Chicken Thigh

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 freshly squeezed lemon juice

½ tsp salt 

2 Tbsp oil

½ tomato (finely diced)

1 Tbsp red onion (diced)

kitchen string 

Method

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

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

Lay chicken thighs skin side down on a work surface 

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

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

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

Repeat until all thighs are tied.

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

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

Serve with your favourite salad or veggies!