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.
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. :)