Ingredients

The following ingredients have 6 Servings
  • 1/3 cup dried apricots (chopped)
  • 2 tbsp smoked bacon (chopped)
  • 1/3 cup yellow onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1/3 cup panko crumbs (or plain breadcrumbs)
  • ½ tsp fresh sage (finely chopped)
  • 1 tbsp parsley flakes
  • ¼ tsp black pepper
  • ½ - 1 tsp coarse kosher salt
  • 6 chicken thighs (boneless and skinless)

Instruction

  • Preheat oven to 375°F and line a baking sheet with parchment paper.
  • Soak dried apricots in a cup of warm water for 10-15 minutes, and then chop them.
  • To create stuffing, combine apricots, bacon, onion, garlic, breadcrumbs, sage, and parsley flakes in a mixing bowl. Set aside.
  • Mix black pepper and salt in a small bowl and set side.
  • Place a chicken thigh, skin side down (where the skin would be), on a cutting board and cover with a piece of wax or parchment paper; pound with a meat mallet or a heavy skillet to flatten the thigh. Place the flatten thigh on a clean plate and set aside. Repeat with each thigh.
  • Lay a flattened thigh on a cutting board skin side down, and sprinkle with salt and black pepper mixture. Spread about 2 tbsp of stuffing on the thigh and press down with your fingers. Carefully roll the thigh and secure the roll with a toothpick. Place on a baking sheet. Repeat with all thighs. Use the leftover stuffing to sprinkle on the top of the stuffed thighs.
  • Bake at 375°F for 40-45 minutes or until a thermometer inserted sideways registers 175°F.
  • Remove the toothpicks and serve hot or cold.