Enjoy Moroccan-style fare with these Prune & Olive BBQ-Baked Chicken Thighs. Find out how to make these Prune & Olive BBQ-Baked Chicken Thighs today.
What You Need
Original recipe yields 8 servings
8 boneless skinless chicken thighs (1-1/2 lb.)
3/4 cup KRAFT Sweet Brown Sugar Barbecue Sauce, divided
1/4 tsp. pepper
14 prunes (5 oz.), sliced
6 Tbsp. sliced green olives
1/4 cup KRAFT Shredded Parmesan Cheese
8 slices OSCAR MAYER Bacon, uncooked
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Let's Make It
Heat oven to 375ºF.
Pound chicken to 1/4-inch thickness; place smooth-sides down, on work surface. Brush with half the barbecue sauce; sprinkle with pepper.
Top with prunes, olives and cheese. Roll up, starting at one short end of each. Wrap with bacon; place, seam sides down, in baking dish sprayed with cooking spray. Brush with remaining barbecue sauce.
Bake 30 min. or until chicken is done (165ºF).
Prepare using KRAFT Sweet Honey Barbecue Sauce or KRAFT Hickory Smoke Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.