Description
This is such an easy recipe for your dinner guests. It looks elegant and tastes fabulous! Serve with a nice salad and French bread for a winner.
Ingredients
- 4 large skinless, boneless chicken thighs
- 1 cup teriyaki sauce
- 1 tablespoon tomato-based chili sauce
- 4 servings butter-flavored cooking spray
- 4 slices deli ham
- 4 (1 ounce) pieces low-fat string cheese
- 4 toothpicks
- 1 cup panko bread crumbs
Instructions
- Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid
- level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.
- Whisk together the teriyaki sauce and chili sauce in a bowl
- and pour into a resealable plastic bag. Add the chicken
- coat with the marinade
- squeeze out excess air
- and seal the bag. Marinate in the refrigerator for 18 to 24 hours.
- Preheat an oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with butter-flavored cooking spray.
- Remove the chicken from the marinade
- and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat
- then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham
- and secure each roll with a toothpick.. Repeat with the remaining chicken.
- Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish
- then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.
- Bake the chicken bundles until no longer pink in the center and the juices run clear
- 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 18 hrs 55 mins
Servings: 4