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Stuffed Boneless Chicken Thighs

Prep: 10 min, Cook: 45 min

Serves 8


  • 16 oz mild pork breakfast sausage
  • 1/4 cup chopped fresh parsley
  • 4 tablespoons finely minced onion
  • 8 slices bacon
  • 8 boneless skinless chicken thighs
  • 1 tablespoon honey


  1. Preheat oven to 400 degrees F. Line a large baking sheet with foil or parchment paper, and lightly spray with cooking oil spray.
  2. In a large bowl, mix the sausage, parsley and minced onion. Divide into 8 equal portions and shape each into a log no longer than the length of the chicken where the bone was.
  3. Place chicken thighs down on a plate or pan and open them out. Place a sausage log in the center of each thigh and fold the chicken around it.
  4. Wrap each thigh in one strip of bacon, seam side under the chicken.
  5. Place the chicken on the prepared pan and brush each thigh with the honey. (this helps brown the chicken)
  6. Bake for 35 minutes or until cooked through (to 165°F) and the bacon is golden brown and crispy. Let the chicken rest for 10 minutes before serving.

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