Cheese Stuffed Chicken Thighs

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Published: 1/13/2020

Stuffed with a cheesy breadcrumb center, these herbed chicken thighs are bursting with flavor.

Serves: 8 Save

Ingredients (10)

  • 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 tablespoon 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.

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