18 Ratings
  • 5 Rating Star 15
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1

This is such an easy recipe for your dinner guests. It looks elegant and tastes fabulous! Serve with a nice salad and French bread for a winner.

prep:
20 mins
cook:
35 mins
total:
18 hrs 55 mins
additional:
18 hrs
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Place the chicken thighs between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

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  • Whisk together the teriyaki sauce and chili sauce in a bowl, and pour into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 18 to 24 hours.

  • Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with butter-flavored cooking spray.

  • Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. Lay each chicken thigh flat, then layer a slice of ham on each thigh followed by the string cheese. Roll up each chicken thigh around the string cheese and ham, and secure each roll with a toothpick.. Repeat with the remaining chicken.

  • Spray each bundle with the butter-flavored cooking spray. Pour panko flakes onto a dish, then roll the bundles into the crumbs and place on prepared baking dish. Lightly spray the bundles once more.

  • Bake the chicken bundles until no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Editor's Note

The nutrition data for this recipe includes the full amount of the marinade and breading ingredients. The actual amount consumed will vary.

Nutrition Facts

501.39 calories; 42.79 g protein; 31.53 g carbohydrates; 24.85 g fat; 126.03 mg cholesterol; 3287.74 mg sodium.Full Nutrition


Reviews (15)

Read All Reviews

Most helpful positive review

jennkl
09/29/2010
We really enjoyed this! The only change that I would make when I make this again is to reduce the marinating time. I only marinated for about 10 hours before I made this and the teriyaki was a little strong for our tastes. Hubby said next time try for 5 hours. Other than that this recipe is great as is and is super fast to prep and get in the oven. Thanks Cindy!
(47)

Most helpful critical review

Anonymous
04/30/2012
These flavors just do not go together. The teriyaki and mozzarella just does not work.
(1)
18 Ratings
  • 5 Rating Star 15
  • 2 Rating Star 1
  • 3 Rating Star 1
  • 4 Rating Star 1
jennkl
09/29/2010
We really enjoyed this! The only change that I would make when I make this again is to reduce the marinating time. I only marinated for about 10 hours before I made this and the teriyaki was a little strong for our tastes. Hubby said next time try for 5 hours. Other than that this recipe is great as is and is super fast to prep and get in the oven. Thanks Cindy!
(47)
Cindy in Pensacola
07/14/2010
Very tasty and easy to make. Try this one you won't be disappointed!!
(31)
erz2002
03/14/2011
What a great flavor combination! I only marinated for 8 hours but that seemed to be long enough to impart the teriyaki flavor. I'm going to try to find a low-sodium teriyaki sauce (or make my own) next time as I found this to be a bit salty. We had this for dinner last night and hubby actually complemented (which is rare). This is a keeper for sure.
(18)
Joanne
07/07/2011
This was so moist and tender. I made one change to make coating easier.I put the panko bread crumbs in a ziplock bag and added 2T.of olive oil and smoked paprika. Mix well without touching the crumbs.I put one piece of chicken in at a time for coating. It worked much better.
(18)
Michele
09/10/2011
OMG!!!! This was so good. Cut the recipe to 2 servings. I ate the ham for lunch so I substituted genoa salami. It was mouth watering good. The next day I sliced it and ate it on a sandwich.
(5)
Jessica
09/28/2011
This was so easy and turned out really nice. After mine was done I added Deli mustard at my husbands request. Surprisingly good.
(5)
cn13
03/22/2012
This is a very original and awesome recipe. I read the other recommendations and lowered the teriyaki marinating time to 6 hours. You could taste the flavor very well. I put the thighs in a gallon zipper bag and pounded them out with a wood roller. Then I used the same bag to marinate the meat. I put a full slice of ham over the thigh topped it with shredded mozzarella. A slightly stronger cheese would probably work better. After layering the thigh I rolled from the larger side then used a few toothpicks one on each end and one in the middle to lock in the cheese. Drizzle a little olive oil on the chicken roll them in the breadcrumbs and then top again with another drizzle of oil to crisp the breadcrumbs. I used a rack to lift the chicken off the pan and then baked for 35 minutes at 350 degrees. This is a keeper.
(4)
Bride2Dye4
03/28/2012
Thanks Cindy for this awesome recipe! It's one of my fiance's FAVORITE dishes! I don't add chili sauce but follow the rest to a T. It's such a delicious quick and easy meal! I make fried rice on the side and it's definitely one of my faves too! Thanks again!
(3)
robertajmc74
03/04/2012
This was so easy to make. Taste wonderful. My family love it. I will be making this again. Thanks!
(2)