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Keto Chicken Thighs – Wrapped & Stuffed with 3 Cheeses
This keto chicken thighs recipe is a great way to use leftover cheese and cured meats for a delicious dinner.
Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Total Time
55
minutes
mins
Course:
Dinner, Lunch, Main Course
Cuisine:
American, Australian, British
Servings:
8
servings
Calories:
311
kcal
Author:
Gerri
Ingredients
3.5
ounces
ricotta cheese
fresh
3.5
ounces
feta cheese
crumbled
3
ounces
mozzarella cheese
shredded
1
clove
garlic
crushed
2
teaspoons
italian herb mix
1/4
teaspoon
pepper
pinch
salt
1
medium
egg
8
small to medium
chicken thighs
1kg
4
ounces
serrano ham
16 thin slices
US Customary
-
Metric
Instructions
Preheat your oven to 200C/390F.
In a mixing bowl, add the ricotta and feta cheese and mix well.
Add the mozzarella, garlic, herb mix, salt and pepper and mix well.
Add the egg and mix until all ingredients are combined. Set aside.
Lay out the chicken thighs on a clean cutting board and using a meat mallet, pound the thicker end until it is all the same thickness.
Fill the centre of each thigh with 2 tablespoons of the mixture, until it is all used it.
Fold the chicken around the cheese filling and wrap in one slice of serrano ham. Wrap another slice the opposite way around to make a little parcel.
Place on a roasting tray and into the oven. Bake for 25-30 minutes, until cooked through.
Serve immediately with steamed greens or buttery cauliflower mash.
Nutrition
Serving:
175
g
|
Calories:
311
kcal
|
Carbohydrates:
1
g
|
Protein:
34
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
172
mg
|
Sodium:
613
mg
|
Potassium:
348
mg
|
Fiber:
0
g
|
Sugar:
0
g
|
Vitamin A:
250
IU
|
Vitamin C:
0.1
mg
|
Calcium:
163
mg
|
Iron:
1.6
mg