Greek-style Stuffed Chicken Thighs | Ferme des Voltigeurs

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Greek-style Stuffed Chicken Thighs

Greek-style Stuffed Chicken Thighs

Preparation 10 minutes
Cooking 16 minutes
Serving(s) 4

Greek-style Stuffed Chicken Thighs

Preparation 10 minutes
Cooking 16 minutes
Serving(s) 4

Description

A recipe created in collaboration with Poulet du Québec that showcases our delicious chicken thighs.

8 boneless and defatted chicken thighs from Ferme des Voltigeurs.
90 g (3 oz) Halloumi cheese, cut into 8 equal pieces
8 basil leaves
30 ml (2 tbsp.) olive oil
4 grilled endives
1 radicchio lettuce, quartered and grilled
45 ml (3 tbsp.) olive oil
Salt and freshly ground pepper, to taste
Balsamic vinegar, to taste

Desalt the Halloumi cheese in cold water, changing the water from time to time. Place a basil leaf and a piece of cheese in each piece of thigh. Roll and oil lightly.
Preheat the barbecue to medium heat for 5 minutes. Cook for about 8 minutes on each side.
Serve with pasta, grilled endives and radicchio lettuce; drizzle with balsamic vinegar.

8 boneless and defatted chicken thighs from Ferme des Voltigeurs.
90 g (3 oz) Halloumi cheese, cut into 8 equal pieces
8 basil leaves
30 ml (2 tbsp.) olive oil
4 grilled endives
1 radicchio lettuce, quartered and grilled
45 ml (3 tbsp.) olive oil
Salt and freshly ground pepper, to taste
Balsamic vinegar, to taste

Desalt the Halloumi cheese in cold water, changing the water from time to time. Place a basil leaf and a piece of cheese in each piece of thigh. Roll and oil lightly.
Preheat the barbecue to medium heat for 5 minutes. Cook for about 8 minutes on each side.
Serve with pasta, grilled endives and radicchio lettuce; drizzle with balsamic vinegar.

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