Sunday, August 30, 2015

Stuffed Chicken Chrissy Teigen Style!

I'm a big, big fan of Chrissy Teigen and her kitchen prowess. She's what we all envy- a skinny chef. Damn her! Anyway, besides that, I lust over her amazing pictures of food, and her cooking food, and the colors, and spices, and herbs and creativeness she adopts in the kitchen. I'm more surprised her and John Legend are not obese at this point! The secret to her figure is that she cooks low carb. Sometimes, you just gotta cut some carbs- your body and mind will love you for it.

My Stuffed Chicken recipe is adopted from her own Stuffed Chicken recipe. Chrissy mentioned that when she's trying to go low carb, this is one of her favorite recipes because all of the ingredients she stuffs the chicken with keep it so moist and flavorful. It's not the usual, dry, bland chicken. For me, I have to force myself to eat chicken, unless it's this or my Mochiko Chicken. That, I'll eat any day.

So here it is, I hope you enjoy making and eating this dish as much as I did. It's very much like creating art!

PS- Stuff the chicken with anything you want! Instead of bacon like Chrissy uses, I used Sundried Tomatoes just because I had it on hand. And of course, you NEED to use that Boursin cheese. That stuff is amazing.

What you need:
serves 3-4
Difficulty level- Medium

1 whole garlic bulb
EVOO - Extra Virgin Olive Oil
S&P- salt and pepper
3 thyme sprigs
2 boneless skinless chicken thighs
Boursin Cheese- Garlic and Fine Herbs
1/4 cup Sundried Tomatoes
4-5 slices of Prosciutto
Juice of half a lemon
Garlic salt


1. Preheat oven to 375.
2. Get your garlic bulb and cut the top half off.
3. Place on foil, drizzle with a little bit of EVOO, salt and pepper and place your 3 thyme sprigs on top.
4. Wrap the foil up around it and squeeze tight. It should look like a little balloon. Set aside.
5. Now, get your 2 chicken thighs. Unwrap the thighs and lay out flat.
6. Place a big piece of Saran Wrap on top of the chicken.
7. Get a kitchen hammer and pound the chicken with the pokey side. Make sure you pound it to about 1/2 inch thick.
8. Take plastic off. Turn chicken upside down so that the inside of the chicken is where you are stuffing it.
9. Top with a generous amount of Boursin. I don't think I stuffed it enough with this stuff, so if you like it cheesy, use a lot! Use one half of the Boursin per chicken thigh- my suggestion.
10. Next, place either chopped or whole Sundried Tomatoes on top of the cheese.
11. Tightly start rolling up the chicken using the short side.
12. Once rolled, get your pieces of Prosciutto and wrap around the chicken. You'll need about 2 slices prosciutto per chicken.
13. Place chicken roll in your pan, squeeze lemon juice on it, and season with garlic salt and pepper.
14. Add that lemon half on the pan too, and place pan in oven for 45-50 mins.
15. After taking the pan out of oven, give the chicken about 5 minutes to sit and settle so the juices soak in. Then you can slice and serve!

Yup, those are some of the Caprese Polenta Cakes in the background from the previous recipe!


  1. The Prosciutto must compliment the chicken well, the thighs look moist and not dried out.

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