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Goat Cheese & Sundried Tomato-Stuffed Chicken Rolls

Prep time: 10min
Total time: 35min
Serves 4
8
skinless, boneless chicken thighs
0
1/2 tub
Goat’s Milk Cheese Crumbles
57 g
1/4 cup
Sundried Tomatoes, blanched and thinly sliced
60 mL
1/2 tbsp
chopped fresh thyme
7 mL
0
Toothpicks to secure
0
1 tbsp
Pure Olive Oil
15 mL
calories
270
fat
15 g
protein
30 g
cholestrol
3 mg

Directions

  1. Lightly oil grill and preheat barbecue to medium-high.

  2. Place thighs, smooth side down, on a cutting board. Divide cheese crumbles, sundried tomatoes and thyme evenly between thighs. Fold the two ends snugly toward the centre of each and secure with toothpicks. Lightly brush with oil and place on grill. Close lid and cook until chicken is firm and cooked through, 20 to 25 min. or until chicken reaches an internal temperature of 170°F (77°C). Turn as needed to brown evenly on all sides. Season to taste with salt and pepper.