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
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.
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.
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.