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Stuffed Chicken Thighs with Mushrooms & Asiago Cheese
Stuffed Chicken Thighs with Mushrooms & Asiago Cheese

Stuffed Chicken Thighs with Mushrooms & Asiago Cheese

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 pkg fresh crimini mushrooms (any mushrooms will work)
Asiago Cheese (Fontina or Swiss will also work)
2 Tbsp canola Oil
1 pkg Oven Fry for Chicken (Can find this in the aisle with breadcrumbs)
1 egg & some milk whisked together
8 boneless skinless chicken thighs
Thyme, Rosemary, Salt
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Let's Make It
Preheat oven to 400 degrees F. Slice the crimini mushrooms somewhat thin and place them into a HOT (non-stick) skillet. Do not stir them right away! Let them cook for a minute or two - then stir them. Cook for about 3-4 minutes, take them off, and set aside.
Cut the Asiago Cheese into thin slices (about 16 slices/2 per thigh). Place oil into a 9 x 13-inch glass dish. Place 1 pkg. of Oven Fry onto plate or dish for dipping. Whisk together 1 egg & some milk.
Take chicken thigh and spread out or unfold. Place two sliced of Asiago Cheese on bottom half. Place some mushrooms on top. Sprinkle some thyme, rosemary & salt on top. Fold the top half of the thigh over. Brush with egg mixture on both sides. Place into dish with Oven Fry; pat down to cover. Place into 9 x 13 glass dish. Repeat for the other 7 thighs. (Best way is to lay them all out on a cutting board, then do the cheese, mushrooms & spices, then the egg wash and then dip them - just easier than doing one at a time.)
Bake for 25-30 minutes and serve hot! (Do not turn or flip while cooking).
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