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
- skinless, boneless chicken thighs: 4 piece
- Teriyaki sauce: 1 cup
- tomato-based chili sauce: 1 Tbsp
- servings butter-flavored cooking spray: 4 piece
- slices deli ham: 4 piece
- pieces low-fat string cheese: 4 piece (1 ounce)
- toothpicks: 4 piece
- panko bread crumbs: 1 cup
Metric Conversion
Stages of cooking
-
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 9x13-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).
