Cheese Stuffed Chicken Thighs

Cheese Stuffed Chicken Thighs Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


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


  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.

Nutritional Info *per serving

  • Calories 420
  • Fat 25g
  • Cholesterol 165mg
  • Sodium 510mg
  • Carbohydrate 15g
  • Fiber 1g
  • Protein 32g