Red rice, which originates from France, is used to make this hearty salad. With the other powerful components, its earthy flavor blends beautifully.
| Prep Time: | 40 mins |
| Cook Time: | 35 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- cooking spray
- 6 skinless, boneless chicken thighs
- salt and ground black pepper to taste
- 1 egg
- ¾ cup shredded mozzarella cheese, divided
- 1 small onion, minced
- 1 Roma tomato, seeded and diced
- 10 black olives, pitted and minced
- ½ cup seasoned bread crumbs
- 6 toothpicks
- 1 pound red potatoes, scrubbed and halved
- 1 pound carrots, peeled and cut into 3-inch pieces
- olive oil, or to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
- Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
- Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
- Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
- Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
- Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 73 mg |
| Dietary Fiber | 5 g |
| Protein | 16 g |
| Saturated Fat | 2 g |
| Sodium | 379 mg |
| Sugars | 6 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
We found this to be on the bland side and needed a little more jazz for us. Possibly swapping out the black olives for dried cranberries may have done the trick. The veggies needed more time than the chicken so I would start them first and then add the chicken.
It is delicious!
I used dried cranberries instead of the black olives And added three cloves of minced garlic.? Blanched my carrots and little potatoes then marinated in a bit of seasoning I love called Chupacabra. Roasted them about 15 minutes at 350 before I added the chicken. I brushed the top of the chicken with a mixture of olive oil and pure maple syrup so that it would brown up. I had to put them under the broiler to get the browning, but roasted for about 35 minutes then rested them covered for about six minutes before serving??. I made my chicken the day ahead and wrapped in saran and they did hold together just fine without a toothpick. Brought them to almost room temperature before I put them in the roasting pan.? Lots of words to let you know this recipe is worth a try. I served it for company and they loved it. ?
Love this chicken. added minced garlic and used canned tomatoes with Italian seasoning. pre cooked veggies for 15 minutes then added chicken. rolled chicken in saran wrap and put in refrigerator a few hours ahead of time, no toothpicks needed.
I read the reviews before making it. Here is what I changed. I put the potatoes and carrots in the oven first, while making the chicken. For the stuffing, I used a bit more cheese than the recipe called for. I also sautéed the onions and added garlic. I used the sun dried tomatoes instead of a fresh tomato. And I used Greek olives. The stuffing was great – between the garlic, olives and tomatoes- my boyfriend called it an explosion of flavor. It was great. I’m thinking about doing my Thanksgiving turkey stuffing using some of these same ingredients!
Cook time was way off, and flavor was minimal as written for our tastes. I prepared the stuffing and filled the chicken, wrapped it snuggly in plastic wrap and stuck in the fridge till needed, no toothpicks needed for baking. I upped the seasoning to the stuffing mix as well as sautéing the onion, tomato and added garlic. Followed suggestions by cooking the carrots and potatoes first, then added chicken….I did add chopped cauliflower to the mix for more variety. (Season the vegetables how you like.) Turned out well enough, but much later than expected. May do again if I think about it.
Next time I think I will add minced garlic to the stuffing.
This recipe is good but not great. It is a lot of work for a regular tasting dinner. No real stand out taste in the stuffing but the one pan dinner concept is good for a working mom.
This is the 1st time I have posted a review. I’ve been using this site for years. This recipe was outstanding! My hubby doesn’t like black
Loved this! I cut the recipe in half, because there is just two of us. My husband ate 2 rolls instead of his usual one piece of meat. This could be a company dish!
For the Indian palate, a slightly spicier version could be prepared. I added some green chilli and garlic paste to the filling and drizzled any type of a hot sauce (I used a combination of Nando’s peri peri and sriracha sauces in 2:1 ratio, with a little brown sugar mixed in ) over the dish before baking it.
This recipe was delicious. It would have been even better with a little less cooking time. I cooked it for about 40 minutes and it was a kinda dry. Also, I am not a fan of thigh meat. {it’s something about the flavor) Next time I will try breast and shave a couple of minutes off the the cooking time.
It was easy to prepare and delicious to taste. I left out the carrots; maybe next time.
Very yummy dish that all of my family enjoyed. I substituted artichoke hearts for the olives for something a little different. Next time I will use the olives.
I made it..Yea!!! My wife loved it. I’m not sure what I thought about it. The Carrots & Potatoes were a little hard, but the chicken and stuffing came out perfect. (Btw.. I’m not a real cook. This was my first)
This was tasty, but I cooked the chicken too long & it got dry. I also cooked the vegetables separately from the meat as my daughter is a vegetarian, so I’m not sure if that was part of the problem. Additionally, we substituted the chicken thighs with chicken breasts for larger portions, so without the dark meat, that probably dried it out a little too. Next time, we will cover the meat with foil & put the temperature back at 350 degrees & not 375 degrees as others had suggested.
Delicious. Easy and tasty.
We don’t like olives…so we left them out…otherwise we made it as directed. Served it with rice pilaf( ok….rice a roni). Try using chopped cranberries instead of olives. Yummy ??
Due to dietary reasons, I omitted tomatoes and onions. I also only had chicken breast on hand. My family loved this! Even my picky husband said this was one to make again!
Had no olives but added some shredded squash
Tasted great!