Herb and Garlic Rice Stuffed Chicken

Ingredients

• 1 cup leftover rice (or pre-cooked, store bought)
• 75g herb and garlic Boursin cheese
• 1 clove garlic, minced
• 1/4 cup chopped toasted almonds
• ¼ cup dried currants
• 2 tablespoons, finely chopped parsley
• 1 clove garlic, minced
• 1 teaspoon lemon zest
• 8 boneless skinless chicken thighs, trim excess fat
• 2 teaspoons sweet paprika
• 2 teaspoons Italian seasoning
• ½ cup chicken stock
• Olive oil
• Salt and Pepper

Directions

1. Preheat the oven to 375°F
2. Add the rice, Boursin cheese, garlic, almonds, currants, parsley, garlic and lemon zest to a bow. Drizzle with about a tablespoon of olive oil and season with salt and pepper. Stir well to combine until all the cheese is worked through the rice stuffing evenly.
3. Trim any excess fat off the chicken thighs. Lay a chicken thigh, former skin side down on a cutting board. Use a sharp knife to make long shallow cuts across the chicken so it opens and flattens out. This will make it easier to stuff and roll. Continue with the remaining chicken.
4. Take about a scant ¼ cup of the rice mixture and lay it at one end of the chicken. Roll the stuffing into the centre of the chicken and lay seam side down in a 9x13 baking dish. Continue with the remaining chicken. Scatter any remaining rice in and around the chicken thighs.
5. Season the top of the chicken with salt, pepper, paprika and Italian seasoning. Drizzle each piece of chicken with a little olive oil.
6. Bake in the oven for 45 minutes until the chicken is cooked through.