Deliciously rolled chicken thighs filled with ham and cheese, marinated in a flavorful teriyaki sauce and baked to perfection.
Ingredients
1 pound Chicken thighs
1/2 cup Teriyaki sauce
2 tablespoons Chili sauce
4 slices Ham slices
4 sticks String cheese
1 cup Panko breadcrumbs
as needed none Butter-flavored cooking spray
Method
Start by placing chicken thighs between two layers of heavy plastic wrap or resealable bags on a flat surface. Use a meat mallet to gently pound them to about half an inch thick.
In a mixing bowl, blend together teriyaki sauce and chili sauce until well combined. Pour this marinade into a resealable bag, add the flattened chicken thighs, ensuring they are thoroughly coated. Seal the bag after removing excess air and refrigerate for 18 to 24 hours to let the flavors infuse.
Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by spraying it with butter-flavored cooking spray.
Remove the marinated chicken from the bag, letting any extra marinade drip off, and discard the marinade. Place each chicken thigh flat, then top it with a slice of ham and a piece of string cheese. Carefully roll up each thigh around the filling and secure with toothpicks.
Spray the chicken rolls lightly with butter-flavored cooking spray. On a plate, spread out panko breadcrumbs and coat each rolled chicken thigh in the crumbs before placing them in the prepared baking dish. Lightly spray the rolls once more with cooking spray.
Bake the chicken rolls in the oven for 35 to 40 minutes until fully cooked, ensuring no pink remains inside. Juices should run clear, and an instant-read thermometer should register at least 165°F (74°C) in the thickest part of the chicken.
