Ingredients

The following ingredients have 4 Servings
  • 4 slices bacon, chopped
  • 1/2 cup chopped onion (1 medium)
  • 1 clove garlic, chopped
  • 1/4 cup Progresso™ Italian-style bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh rosemary leaves
  • 1 egg
  • 6 boneless skinless chicken thighs
  • 1 tablespoon olive oil
  • 1 tablespoon butter or margarine
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
  • 3 tablespoons tomato paste

Instruction

  • Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
  • Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
  • Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.