Most feedings start with asking him what he has a taste for. With this feeding when he said that he wanted baked chicken, I was instantly like ok, how can I add in some vegetables to this dish. I dug deep on this one, but think I came up with a good one, to get that veg in!
This dish was inspired by the fact that he loves green sweet peas. As I always tell people when it comes to eating your or more vegetables, to eat the kinds that you like, enjoy eating. With him loving green peas I used that vegetable to my advantage and decided to stuff it into some chicken thighs. Be sure to read below his feeding feedback on this one!
I went with chicken thighs because they are less prone to drying out when baking but you could so use the breast as well with this if you just don’t like the taste of dark meat. The only thing that you really want to have for this is a food processor to get the green peas blended up into a puree, but I say use what you have! Here is what you need to get to cooking.
- The key to making this sweet green pea chicken dish is that you want to be sure that the peas are frozen. This helps with being able to stuff the chicken more easily.
- To create the sweet pea stuffing you want to add the frozen sweet peas, ricotta cheese, Parmesan cheese, lemon juice, egg, pinch of salt, garlic powder, dijon mustard, and onion powder to the food processor. Blend all the ingredients together until it has come together into a smooth mixture. You can have it a little bit chunky if that is your preference as well.
- Place the chicken thighs with the inside up onto a parchment lined baking sheet.
- Add one scoop of the pea mixture onto each piece of chicken.
- Note: this mixture makes enough to fill 4 lbs of chicken, so if you are using 2 lbs it will be leftovers.
- Roll the the chicken thighs up so the filling is tucked inside making sure that you roll the chicken tight enough so the filling stays tucked in as much as possible.
- Secure each chicken thigh with a piece of baking twine or string. This helps keep the chicken tighter while baking so the pea filling doesn’t escape out freely.
- Sprinkle the tops of the chicken thighs and the sides with blackening seasoning applying liberally. Try to coat the sides of the chicken thighs as much as possible.
- Note: If you don’t have blackening seasoning you can use any kind of seasoning that you like, such as seasoning salt, chicken seasoning blend, Italian seasoning blend. Just be sure that the blend has salt in it so the chicken is not bland.
- Add the chicken thighs on the baking tray to an oven that has been preheated to 350 degrees F. Allow to bake in the oven for 30 – 40 minutes or until the chicken is no longer pink inside or the internal temperature has reached 165 degrees F.
- Once the chicken is cooked allow to cool for about 5 minutes before serving and enjoy! I like to serve this with my own version of yellow curry rice and a side of roasted green beans or a side salad.
Tiger’s Feeding Feedback
I requested baked chicken and of course My Babygirl obliged. The chicken was cooked to perfection. When I cook my chicken it always come out overcooked and tough, so I admire the fact that it was so tender. She always has something up her sleeve! I was saying to myself, “ this guacamole is a nice touch.” Now remind you I’m not a fan of guacamole so I have no idea what it taste like really, I just know it was a good stuffing for this recipe. Turns out it was my favorite pea made into some type of stuffing doohickey…only HER. She got me again, but it was awesome. Oh and, I can’t cook rice either so to be able to eat rice that was not hard in the middle was a plus as well.