Roasted Chevre & Hot-Pepper Rolls
Prep Time: 10 min
Cook Time: 35 min
While a snap to make, these rolls are impressive enough for entertaining and the recipe can easily be doubled or tripled for a crowd. Since they take less than 15 minutes to roll up, this is definitely quick enough to consider any night of the week.
Contributed By: Monda Rosenberg
2 tbsp (30 mL)
skin-on chicken thighs
1/2 cup (125 mL)
pickled hot peppers, drained and cut into strips
4 oz (115 g)
Preheat oven to 375°F (190°C). Oil a baking sheet. Using a sharp paring knive, cut out and remove bones from chicken.
Place thighs on a cutting board and cover with clear wrap or waxed paper. Pound with a mallet or rolling pin to thin and even out the thickness. Remove paper.
Drain the hot peppers well. Coarsely chop and measure out about 1/4 cup ( 50 mL). Slice or form cheese into 6 rounds.
Place a cheese round on each thigh near the narrow end. Press down to cover about half of the side. Sprinkle each with about 2 tsp (10 mL) chopped peppers.
Starting with the narrow cheese covered end of a thigh, roll into a bundle tucking in the ends and pulling the skin to cover and enclose as much of the thigh as possible. Place seam-side down on the oiled baking sheet. Repeat with remaining pieces. Brush with oil and sprinkle with salt and seasonings.
Bake until chicken is golden and an instant read thermometer inserted in the thickest part of the chicken reaches 165°C (74°F), from 35 to 40 minutes.