Herb and Cheese Stuffed Chicken Thighs
Submitted by Sue Lowes on Mar 25, 2014

Boneless, skinless chicken thighs stuffed with cheese and herbs.

Servings:
8

Complexity:   
Easy

Total Time:
1 & 1/2 hour

Ingredients:
8 boneless, skinless chicken thighs
1/4 teaspoon coarse salt
Freshly ground black pepper
1/2 pound provolone cheese, diced
1/2 cup chopped fresh sage
1 cup breadcrumbs
Finely grated rind of 1 lemon
3 eggs, slightly beaten
1/4 cup extra-virgin olive oil
2 tablespoons honey

Directions:
1. Preheat oven to 450F
2. Sprinkle both sides of thighs with salt and pepper.
3. Combine cheese, sage, breadcrumbs and lemon rind. Add eggs and stir well. Place a small mound (2 to 3 tablespoons) of breadcrumb mixture on each thigh. Roll up tightly to cover filling. Place on a sheet pan or baking dish, seam side down. Roast 30 minutes.
4. Combine olive oil and honey; mix well. Remove thighs from oven and brush with olive oil-honey mixture. Roast another 5 minutes, or until thighs are golden. Let stand 10 minutes before serving.

Cook's Notes:
Do not take life to seriously. You will never get out of it alive.