This recipe was inspired by the website “ruled dot me”. They have an awesome YouTube channel with really great recipes as well.
🌸Macros*
765 calories. 11 grams carbs. 54 grams protein. 56 grams fat.
Serving size: 2 chicky thighs. Servings per recipe: 5
Ingredients:
- 4 lbs boneless, skinless chicken thighs (about 10 small).
- 2 tsp salt.
- 2 tsp ground black pepper.
- 14 oz cream cheese.
- 3 tbsp Mezzetta pickled jalapeños.
- 4 tbsp jalapeño brine.
- 1/4 cup Louisiana hot sauce.
- 3/4 cup sour cream.
- 3/4 cup Greek Gods plain Greek yogurt.
- 1 cup shredded mozzarella.
- 1 cup shredded sharp cheddar.
Directions:
- Line a baking sheet with cheap foil. Line it in a way where you can catch the chicken drippings to pour into the cheese sauce later.
- Top that baking sheet with a wire rack.
- Open the package of chicken thighs, and rinse all of them under the tap before placing them on the rack.
- In a separate bowl, combine salt and pepper, and mix it together.
- Lay the chicken thighs out evenly over the rack, and sprinkle the whole sides of them with the salt and pepper mixture.
- Flip all of the chickens over, and sprinkle with remaining salt and pepper.
- Roll the chicken thighs up, so they’re not so thin.
- Bake them at 400 degrees Fahrenheit for 40 minutes.
- When the timer goes off, remove from oven and make the sauce.
- Put all of the cream cheese in a microwave safe bowl and nuke for 1 minute.
- Stir it well, then add the sour cream, yogurt, hot sauce, and pickle brine. Stir again.
- Transfer the chicken to a 13 x 9 inch casserole dish, and top with the sauce.
- Top with a layer of mozzarella, followed by a layer of cheddar.
- Top evenly with jalapeños.
- Bake at 400 for 10 minutes.
- Broil for 5 minutes, rotating if necessary for even brown-ness.
*Macros derived from Carb Manager. These are the macros for the entire recipe. You can divide by 5 for 1 serving, or by whatever portion of the recipe you want at one time.
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