RECIPES

Roasted Chevre & Hot-Pepper Rolls

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.

Prep Time

PT10M

Cook Time

PT35M

Serves

3

Ingredients

  • 2 tbsp (30 mL) olive oil
  • 6 skin-on chicken thighs
  • 1/2 cup (125 mL) pickled hot peppers, drained and cut into strips
  • 4 oz (115 g) goat cheese
  • 1 pinch salt
  • 1 pinch Italian seasoning

    • Instructions

    1. 1 Preheat oven to 375°F (190°C). Oil a baking sheet. Using a sharp paring knive, cut out and remove bones from chicken.
    2. 2 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.
    3. 3 Drain the hot peppers well. Coarsely chop and measure out about 1/4 cup ( 50 mL). Slice or form cheese into 6 rounds.
    4. 4 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.
    5. 5 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.
    6. 6 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.
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