Herb and Cheese Stuffed Chicken Thighs

By MaryEllen

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

Details

Adapted from relish.com

Preparation

Step 1

Preheat oven to 450F.

Sprinkle both sides of thighs with salt and pepper.

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.

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.

Makes 8 servings