Stuffed Chicken Thighs

Name: Stuffed Chicken Thighs
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 Mushroom Bone Broth Soup sachet; 4 boneless chicken thighs; 4 slices of Parma ham; 1/2 tub of cream cheese

25 mins

More effort

serves 2

Preparation Time: 5 mins

Cooking Time: 20 mins

Chef Dan Kirkham

There’s nothing we love more than picky bits, so why not add this delicious dish to your spread? Our Bone Broth Soup adds the flavour to take things up a notch.

Ingredients Method

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1 Mushroom Bone Broth Soup sachet
4 boneless chicken thighs
4 slices of Parma ham
1/2 tub of cream cheese

In your willpowders basket

Bone Broth Soup – Mushroom

Functional mushrooms and bone broth – a match made in mug-sized heaven. Get the kettle on and conquer mealtimes with...

16g of protein and functional mushrooms in a creamy, comforting mug
Slow-simmered for 36 hours to draw out every nutrient

£20.00

4.8

Rated 4.8 out of 5 stars

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Method

Lay the Parma ham out on a parchment-lined baking tray, ensuring it’s evenly spaced out.
Open out the chicken thighs and lay lengthways, smooth side down, at the top of the piece of ham. As the ham is longer than the chicken thigh, there should be about an inch of ham showing at the bottom.
Thoroughly mix the soup sachet and cream cheese in a bowl.
Spread the cream cheese mix onto the chicken thighs and then wrap from the top. That extra bit of ham at the bottom should help to create a seal.
Bake in the oven at 180°C for 20 minutes.