Pollo Fino – boneless chicken thighs stuffed with fresh herbs and cream cheese

Ingredients for 1 servings:

• 1 chicken thigh(s), boneless (Pollo fino)
• 2 tsp cream cheese
• ½ clove(s) garlic
• 1 tomato(s), dried
• Salt
• Spice mix (Magic Rub, see database)
• Fresh herbs (e.g. parsley, basil, thyme)
• Chili powder, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Single kitchen

First, rub the meat with the Magic Rub. Mix the cream cheese with the chopped herbs and a little salt, seasoning with chili if desired. Then spread it on the inside of the boneless chicken thigh and roll up the meat starting from the narrow side. Secure it with a toothpick or roulade pin. Preheat the oven to 100°C. Heat oil in a pan and place the chicken thigh seam-side down. Sear over medium heat until light brown all over. Then transfer the pan to the oven and let the roulade rest for 15-20 minutes. This can vary depending on the thickness/size. I served it with roasted tomatoes and asparagus, so I didn’t miss any sauce. If you’d prefer a sauce, you could also deglaze the pan with a little chicken stock, add a splash of white wine and cream, reduce the heat slightly, and then season again.