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Chicken thigh fillets with zucchini filling

Prep 10 min - Cook 30 min / Serves 4 / Photographer - Janet Zenari / LoadingBookmark / Print /
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A delicate looking dish with the added moisture of the zucchini filling is quick and easy to prepare.  Just a little care is needed when rolling the fillets to keep the filling secured.  While the chicken is cooking you can prepare some simple sides to accompany this dish.

Ingredients

  • 1/2 cup of breadcrumbs
  • 1 zucchini – washed, grated
  • 1 onion – peeled, rinsed, grated
  • 1/2 cup of parsley – washed, sliced finely
  • 1 tablespoons olive oil
  • 4 chicken thigh fillets
  • 8 tooth picks

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Directions

  1. Preheat fan-forced oven to 180C / 356F.
  2. Prepare vegetables.
  3. In a small bowl add the breadcrumbs, zucchini, onion and parsley and mix to combine.
  4. On the inside of the fillet slice add approximately 2 heap tablespoons of filling per slice.  Pat down firmly and ensure filling is spread even.
  5. Cut each chicken thigh fillet in half, length wise.
  6. Gently roll each fillet slice and secure with a toothpick in the middle.
  7. Coat olive oil on the base of an oven proof dish and place fillets in dish.  Cook for 30 minutes.  Serve 2 slices each.

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