Stuffed Chicken Thighs


Serves two. Eric likes this dish a lot. I think it's the sauce. Or maybe the fact that I'm diligent about cutting all the fat off the chicken before I marinate it. I often make instant rice to go with this, to soak up the extra sauce.
  • 4 boneless, skinless chicken thighs (I buy these at Tom Thumb. Kroger never seems to carry them.)
  • 8 toothpicks
  • about a half a stick of margarine
  • 1 tablespoon cornstarch

For the marinade:

  • 1/3 cup of Worcestershire sauce
  • 1/3 cup of lemon juice
  • 1/3 cup of packed brown sugar

For the stuffing:

  • 1 tablespoon margarine
  • 1/2 cup plain dry bread crumbs
  • 1/4 cup parmesan cheese
  • 1/4 cup pasteurized egg substitute
  • 2 teaspoons chives
  • 2 teaspoons dried onions
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon basil
  • 1/2 teaspoon parsley
  • dash of salt
  • dash of pepper

Place the chicken thighs in a plastic zipper bag (I use the one-quart size). Mix the marinade ingredients together (the exact measurements aren't that important), and then pour them into the plastic zipper bag with the chicken thighs. Squeeze out the air and seal the bag. Leave it in the refrigerator for at least four hours, or as long as several days.

Preheat oven to 375 degrees. Melt the 1 tablespoon of margarine in a bowl, then combine the other stuffing ingredients with it. Remove the chicken from the bag and dry it off on a paper towel, but save the marinade. (If you're careful, you can get the plastic bag to stand up without resealing it. It will remain stable until you have to go into the pantry to get something, then it will fall over and spill marinade all over your countertop. I've tested this.)

Wrap each chicken thigh around a fourth of the stuffing, pull the sides together so that they overlap, and stick a toothpick into each side to hold it together (the stuffing should still be visible from the top). Each thigh should be roughly bowl-shaped. Melt another tablespoon of margarine in the bottom of a covered casserole dish (mine is about 6 inches in diameter). Place each chicken thigh in the casserole dish, stuffing side up. Place a thin slice of margarine on top of each chicken thigh, and drop a couple other tablespoons of margarine between the chicken pieces. Cover the casserole and bake for 25 minutes.

While the chicken is cooking, pour the marinade into a small saucepan and bring to a boil over high heat, stirring occasionally (it will splatter). Combine the cornstarch with about 2 tablespoons of water. I use a small creamer for this -- it's just big enough to fit a spoon in it to stir, and it has a nice pouring spout. Pour about half of the cornstarch into the marinade, and stir while it thickens. If it isn't thick enough for your taste, add a little more. Remember that the sauce will thicken further as it cools. Serve the sauce on the side with the chicken.


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Copyright 2002 by Dianne Reis.