666 Cordon Bleu
Remember to remove the toothpicks before you eat these. :)
Featured Pinch Tips Video
- 6 large
- white button mushrooms, sliced
- 6 large
- chicken thighs
- 2 Tbsp
- melted goat butter
- 2 Tbsp
- dijon mustard
- 3/4 inch x 3/4 inch pieces of goat cheese
- 2/3 c
- fine dry gluten free bread crumbs
- 1/4 c
- spelt or all purpose flour
- 3 Tbsp
- grated romano cheese
- 1 tsp
- dried thyme leaves
- 1/2 tsp
- adobo seasoning (or other season salt)
- 1/3 c
- (plain) coconut coffee creamer
- slices of turkey lunch meat
- 1 large
- organic whole egg, beaten
1Heat your oven to 325'F, grease a 13"x9" glass baking dish. Saute the mushrooms in some oil and set aside.
2Using a meat mallet, flatten your 6 turkey thighs between two sheets of plastic wrap and set them aside.
3Put the Dijon and melted butter in a small dish, brush each of the flattened thighs with some of the Dijon butter mixture.
4Combine the bread crumbs, flour, grated Romano, thyme and season salt into a large shallow bowl.
5Combine the beaten egg and coffee creamer in a large shallow bowl.
6Put one piece of the turkey lunch meat on each of the 6 flattened chicken thighs. Put one piece of cheese on each piece of lunch meat and one of the green pieces of green onion. Roll each thigh up.
7Do this to all 6 thighs and then dip into the butter coffee creamer mixture, then roll into the bread crumb mixture.
8Stick a toothpick or two into each roll and place in your pan for baking. Sprinkle the mushrooms all over the thighs.
9Place the thighs in the oven and bake on one side for 20 minutes, then take them out of the oven, carefully flip them over and bake for another 20-25 minutes until it is cooked thoroughly through. If you want use a meat thermometer the meat should read 160'F.
10Remove toothpicks before serving.