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skinless teriyaki sauce tomato-based chili sauce butter deli ham string cheese toothpicks bread crumbs
Viewed: 41 - Published at: 5 years agoIngredients
- 4 large skinless, boneless chicken thighs
- 1 cup teriyaki sauce
- 1 tablespoon tomato-based chili sauce
- 4 servings butter-flavored cooking spray
- 4 slices deli ham
- 4 (1 ounce) pieces low-fat string cheese
- 4 toothpicks
- 1 cup panko bread crumbs
Method
- 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).
