Ingredients
1 small onion, finely diced
2 garlic cloves, finely diced
1 cup fresh sourdough breadcrumbs
1 tablespoon chopped fresh herbs, such as sage
zest of 1 lemon
1 tablespoon pine nuts, lightly toasted
8 chicken thigh fillets, trimmed of excess fat
Method
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Preheat oven to 180°C (160°C fan forced). Line a baking tray with baking paper. Spray a non-stick pan with olive oil and heat. Cook onion and garlic for 2-3 min. Stir through breadcrumbs, herbs, lemon zest and pine nuts. Season to taste with salt and pepper.
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Lay chicken thigh fillets out flat and divide the stuffing mixture between them. Fold the fillets over to enclose and secure each one with a toothpick. Place onto the lined baking tray.
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Spray the fillets with olive oil and season well with salt and pepper. Bake for 25-30 min, or until golden brown and cooked, basting with pan juices halfway through. Serve with gravy, roast potatoes and steamed baby carrots and beans. Garnish with fresh thyme sprigs.