Innie or Outie

Here’s another original home cooked meal idea that’s colorful and flavorful, Stuffed Chicken Thigh Dinner:

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Sauté julienned yellow bell pepper and red bell pepper, sliced red onion, sliced mushrooms, fresh rosemary leaves, and almond slivers in sesame oil; sprinkle with white pepper; remove from heat and set aside. Slightly flatten boneless chicken thighs skin side on outside; sprinkle with black pepper; spread on a thin layer of cream cheese; sprinkle with dried oregano flakes, powdered clove, and powdered sage; top with sautéed bell pepper mixture; fold outer edges of chicken towards center to form a roll; peg with toothpicks; sear on all sides in medium hot frying pan with heated olive oil; place in baking dish and bake in preheated oven at 200 degrees Centigrade for approximately 10 minutes.

While chicken is baking, grind black olives, green olives, cherry tomatoes, and fresh basil in food processor; slice one whole grain dinner roll into four pieces; spread on thin layer of minced garlic paste; toast on both sides in frying pan with heated olive oil. Sauté defrosted grilled Mediterranean vegetable medley (potato, red bell pepper, yellow bell pepper, eggplant, and zucchini chunks) and pine nuts in heated olive oil. Meanwhile, remove toasted bun slices from heat and top with olive mixture; blanch julienned red cabbage and carrot.

Plate cabbage-carrot mix forming a thin bed; sprinkle with crushed sesame seeds; plate toasted olive-basil bread and drizzle with olive oil; plate sautéed Mediterranean veggie mixture; remove chicken from oven, remove toothpicks, place on red cabbage-carrot bed and garnish with fresh basil leaves. Serve.

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