Stuffed Chicken Thighs

Serves: 4

By Chef Chris Koetke


  • 4 8-ounce boneless chicken thighs with skin
  • ¼ teaspoon black pepper
  • ½ teaspoon MSG
  • 2 teaspoons Dijon mustard
  • 1/3 pound ham, cut about ½-inch thick
  • 4-ounce block feta
  • 2 green onions, cut in half lengthwise, and then into thirds widthwise


  1. Preheat oven to 400 degrees.
  2. Cut the ham into ½-inch x 4-inch rectangles. Cut the Feta into 1-ounce pieces about the same size as the ham.
  3. Place each chicken thigh skin side down on a cutting board. Sprinkle evenly with black pepper and MSG. Top each with ½ teaspoon of mustard and spread evenly.
  4. Put the ham and feta in the center of the chicken where the bone used to be. Place 3 pieces of the green onion next to the ham and cheese. Fold the chicken over so that the thighs return to their bone-in appearance.
  5. Place in a baking dish, skin side up and seam side down.
  6. Bake for 40 – 45 minutes until the chicken is crispy, cooked through, and tender.
  • Calories: 255
  • Fat: 16g
  • Cholesterol: 130mg
  • Protein: 24g
  • Sodium: 515mg
  • Carbohydrate: 2g
  • Fiber: 0g