Wednesday, 16 January 2013

Big Buy

This week I am all about buying in bulk and using everything up in new and interesting ways. When I shop, I almost always buy in bulk because it makes food less expensive. And I love the challenge of using the same ingredients in lots of different ways.

I know everyone's different though, and there may be some people who'd rather have a list of recipes instead of racking their brains for new and creative things. So, that's why I have sharing some of my big buy recipes this week.

And this week's topic is a winner, chicken thighs. First up is a chicken thigh stuffed with sun-dried tomato and cheese.

Chicken Thighs Stuffed with Sun-dried Tomatoes and Cheese -serves 2

4 boneless skinless chicken thighs
4 sun-dried tomatoes, oil packed
2 tablespoons brick style cream cheese, cut in 4 chunks
2 tablespoons pesto
Salt and pepper

1. Preheat oven to 375 degrees.

2. Open chicken thighs, sprinkle with salt and pepper, and place one whole sun-dried tomato on each. Top with a piece of cream cheese. Fold chicken thigh over, like a book.

3. Place chicken thighs in a baking dish and smear about a half tablespoon of pesto on each. Poke a toothpick through each thigh to ensure they stay closed while cooking.

4. Bake until chicken is fully cooked and juices run clear, about 30 - 35 minutes, depending n size of chicken thighs. Enjoy!

That's it, it's that easy. :)

No comments:

Post a Comment