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
Directions
- Preheat fan-forced oven to 180C / 356F.
- Prepare vegetables.
- In a small bowl add the breadcrumbs, zucchini, onion and parsley and mix to combine.
- 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.
- Cut each chicken thigh fillet in half, length wise.
- Gently roll each fillet slice and secure with a toothpick in the middle.
- Coat olive oil on the base of an oven proof dish and place fillets in dish. Cook for 30 minutes. Serve 2 slices each.
