panko crusted stuffed chicken thighs.
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breading station.

Trim you chicken thighs of any excess fat. Open up the thighs and lay them flat. Spread 1/2 tablespoon of Dijon mustard on the inside of each thigh and sprinkle with salt and pepper. 

chicken thighs coated with mustard.

Place a piece of ham (cut or folded to fit the inside) on the inside of the thigh and then top with the fontina piece or slice folded to fit inside the thigh. Roll up the chicken. Do this with all the thighs. You can use a toothpick to secure the chicken closed or just hold it closed while you bread the chicken.  You’ll be placing them seam side down and when they cook, this will hold them together.

ham and cheese on top of chicken thighs.
chicken thighs wrapped around filling.

Roll the chicken package in flour and shake off the excess. Dip in the egg to coat and let excess drip off. Roll in the Panko and place seam side down on the prepared baking sheet. Proceed with all the thighs.

chicken thigh in panko.
breaded thighs on baking sheet.
Place the baking sheet in the refrigerator for 15 minutes and up to 2 hours to chill and set.

Remove the tray from the oven and spray the chicken with cooking spray to help them brown. Place in the oven and cook for 30-40 minutes until the chicken is cooked through, cheese is melted and the crust is golden brown. (Cooking time will vary depending on the size of your chicken thighs,)  If you want to get them even more brown, put them under the broiler the last two minutes of cooking to make them golden.

browned chicken thighs.
cooked chicken thighs on plate with hot honey.
forkful stuffed chicken thigh.
panko crusted stuffed chicken thighs.

Panko Crusted Stuffed Chicken Thighs with Hot Honey

My panko crusted chicken thighs are stuffed with ham and fontina and drizzled with my version of hot honey.
5 from 1 vote
Prep Time 35 minutes
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine General
Servings 4 Served
Calories 605 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 4 Chicken thighs
  • 2 Fontina bites, cut in half OR 4 slices of Fontina cheese
  • 4 Slices Ham
  • 2 Tbsp. Dijon Mustard
  • 1/4 Cup Honey
  • 1/2 Tsp. Momofuku Crunchy Chili
  • 2 Cups Panko breadcrumbs
  • 2 Eggs, beaten with a little water
  • 1 Cup Wondra flour
  • Kosher Salt and Freshly ground black pepper to taste
  • Cooking Spray
  • Maldon Flakey to finish

Instructions
 

  • Preheat oven to 375 degrees. Spray a baking sheet covered in foil with cooking spray. (For easy clean up.)
  • Set up a traditional breading station. Whip two eggs with a splash of water, salt and pepper in a bowl. But Wonder flour on a plate and season with salt and pepper. Place the panko breadcrumbs in a large dish and season with salt and pepper. (Notice that you are seasoning every layer of the breading.)
  • Trim you chicken thighs of any excess fat. Open up the thighs and lay them flat. Spread 1/2 tablespoon of dijon mustard on the inside of each thigh and sprinkle with salt and pepper. Place a piece of ham (cut or folded to fit the inside) on the inside of the thigh and then top with the fontina piece or slice folded to fit inside the thigh. Roll up the chicken. Do this with all the thighs. You can use a toothpick to secure the chicken closed or just hold it closed while you bread the chicken. You’ll be placing them seam side down and when they cook, this will hold them together.
  • Roll the chicken package in flour and shake off the excess. Dip in the egg to coat and let excess drip off. Roll in the Panko and place seam side down on the prepared baking sheet. Proceed with all the thighs.
  • Place the baking sheet in the refrigerator for 15 minutes and up to 2 hours to chill and set.
  • Remove the tray from the oven and spray the chicken with cooking spray to help them brown. Place in the oven and cook for 30-40 minutes until the chicken is cooked through, cheese is melted and the crust is golden brown. (Cooking time will vary depending on the size of your chicken thighs,) If you want to get them even more brown, put them under the broiler the last two minutes of cooking to make them golden.
  • While the chicken cooks, mix the honey and Momofuku Chili Crunch in a small saucepan and heat gently to make my version of “Hot Honey”. Keep warm on very low heat.
  • Place the cooked chicken thighs on a platter or plate and drizzle with the hot honey. Sprinkle with some flakey salt and enjoy!

Nutrition

Calories: 605kcalCarbohydrates: 63gProtein: 32gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 128mgSodium: 721mgPotassium: 393mgFiber: 3gSugar: 20gVitamin A: 95IUVitamin C: 0.2mgCalcium: 73mgIron: 4mg
Keyword dinner, poultry
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