Pollo Fino, Boneless Chicken Legs, Filled with Fresh Herbs and Cream Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 chicken thigh, boned
- 2 teaspoons cream cheese
- 0.5 clove ½ garlic
- 1 tomato (s), dried
- salt
- Spice mixture (Magic Rub, see database)
- Herbs, fresh (e.g. parsley, basil, thyme)
- Chili powder, optional
Print Recipe
Pin Recipe Instructions
- First the chicken thigh is rubbed with the Magic Rub. Mix the cream cheese with the freshly chopped herbs and a little salt, season with chilli if you like, then spread it on the inside of the boned chicken thigh and roll up the meat from the narrow side. Fix with a toothpick or roulade needle.
- Preheat the oven to 100 ° C.
- Heat oil in a pan and place the chicken thigh in with the seam side down and fry over medium heat. Fry all around until light brown. Then put the pan in the oven and let the roulade simmer for 15-20 minutes, depending on the thickness / size this can vary a bit.
- I also had fried tomatoes with asparagus, so I didn`t miss a sauce.
- If someone wants a sauce, you could deglaze the roasting with a little chicken broth, add a dash of white wine and cream, reduce a little and then season again.
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