Bacon Mozzarella Stuffed Chicken Thighs
These chicken thighs may be a little finicky to create, but the end result is well worth it. Weekday or weekend, family or company, they are sure to be a hit.
- 1 1/4 lbs. boneless, skinless chicken thighs
- 4 slices bacon cooked and crumbled
- 1/2 tsp. Italian seasoning
- 1/2 tsp. garlic powder
- 4 oz. shredded mozzarella cheese
- 1/4 cup panko bread crumbs plain
- 1/4 cup grated parmesan cheese
- 1/2 tsp. kosher salt
- 1 tbsp. parsley flakes or 2 tbsp. freshly chopped parsley
- 6 tbsp. butter
- 1 tsp. hot sauce I like Frank's hot sauce for this recipe.
Preheat oven to 375 °F. In one medium sized bowl toss together the bacon, Italian seasoning, garlic powder, and mozzarella. In a second bowl mix together the bread crumbs, parmesan, salt and parsley. Melt the butter in a small bowl, then stir in the hot sauce. You are now ready to start creating stuffed chicken thighs.
One at time splay each chicken thigh out, dip the outside of the thigh in the melted butter, then lay the thigh in the bread crumbs with the buttered side down. Divide the bacon cheese mixture into as many portions as chicken thighs. Place a portion of the mixture on top of the splayed chicken thigh. Then carefully fold the thigh over and press the bread crumbs into the rolled up thigh.
Repeat the process for the remaining thighs and place them in a well greased 9 x 13 bake pan. Bake the chicken thighs for 35 to 40 minutes or until internal temperature is 165°F. (If you like the chicken to be more golden brown in color, give them a quick spray with no stick cooking spray before placing them in the oven. That's it, serve right away with your favorite veggie and salad.
Did you know: Chicken thighs provide "good fat". That's right, the fat in chicken thighs is monounsaturated, which means it's the so-called "good fat", lowering your bad LDL while raising your good HDL. Same goes for the skin. So go ahead and enjoy those chicken thighs guilt free. I know I do.