You Need This - Dubliner and Tomato Chicken Thighs

Friday, September 27, 2013

We are pleased to have Marge Perry back again as a guest blogger this week. Marge is the publisher and author of the blog, A Sweet and Savory Life and her food writing appears frequently in Cooking Light, Everyday with Rachael Ray, Self, and more. She writes the daily Ask the Expert column for MyRecipes.com and is a long time newspaper columnist. She recently was awarded the Association of Food Journalists award for Best Food Essay of the Year. Visit her blog and learn more about Marge.

Dubliner and Tomato Chicken Thighs

 

It happens one day in early September, when there are as many children as adults in the checkout lines at Staples. On this day, (whether or not we have school-aged children buying notebook paper and pens) our lazy days of summer are over. It is officially fall, and it is time to get our act together.

Life is back in full swing; no more throwing something on the grill after work and sitting on the porch until 9 pm. It’s time to plan ahead and rev up our collection of smart, easy dinners that make great leftovers.

We like dishes that not only require very little prep time, they also are good cold for lunches, and/or re-heat well for a second dinner. That’s a lot to ask, we know. But we found all that in a dish that has a flavor combination that seems universally beloved: chicken, tomato and cheese.

Dubliner and Tomato Chicken Thighs
Serves:  8
Ingredients:
  • 8 chicken thighs (bone-in), about 4 pounds
  • 7 ounces Reduced Fat Dubliner Cheese , cut lengthwise in 16 thin slices
  • 1-2 plum tomatoes, cut lengthwise into 8 thin slices
  • 8 parsley leaves
  • salt and pepper to taste
Directions:

Unlike chicken breasts, chicken thighs may be re-heated without drying out, which makes them a go-to when you’re looking for meals that multi-task.

Preheat oven to 450 degrees F. Coat a shallow baking sheet pan with cooking spray.

Working with one chicken thigh at a time, pull the skin back but not completely off. Place two pieces of the cheese lengthwise on the meat and under the skin. Top the cheese with a slice of tomato and place a parsley leaf flat on the center of the tomato. Pull the skin back to cover the thigh, taking care to not dislodge the cheese, tomato and parsley. Fold the excess skin under the chicken and place on the baking sheet pan. Repeat with the remaining ingredients; season to taste with salt and pepper.

Roast 15 minutes; baste and roast another 10-15 minutes, until an instant read thermometer registers 170-175 degrees F.

Note: Chicken thighs vary greatly in size, which will affect cooking times. Be sure to use an instant read meat thermometer, inserted horizontally parallel to, but not touching, the bone and cook to 170-175 degrees F.

 

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