Stuffed Chicken Thighs


  • 16 oz mild bulk breakfast sausage
  • 1/4 cup chopped fresh parsley
  • 2 tbs minced onion
  • 8 slices bacon
  • 8 boneless skinless chicken thighs
  • 1 tbs honey


  • Preheat oven to 400 degrees F. Line a large baking sheet with parchment or foil.
  • 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.
  • Place chicken skinned side down and open them out. Place a log in the center of each thigh where the bone was and fold the chicken around it.
  • Wrap each thigh in one strip of bacon, seam side under the chicken.
  • Place the chicken on the prepared pan and brush each thigh with the honey.
  • Bake for 35 minutes or until cooked through and the bacon is golden brown and crispy. Let the chicken rest for 10 minutes before serving.

Slow Cooker Fruited Short Ribs

Slow Cooker Pork Chops with Golden Ranch Gravy