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Stuffed chicken thighs
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1 tbsp oil
1 small essential Waitrose Onion, finely chopped
25g pack fresh chives, chopped
1 essential Waitrose Egg, beaten
8 essential Waitrose British Chicken Thigh Fillets (approx 650g)
6 rashers essential Waitrose Smoked Streaky British Bacon
1. Preheat the oven to 200ºC, gas mark 6. Heat the oil in a frying pan and fry the onion for 4–5 minutes. Off the heat, stir in the chives, egg and breadcrumbs. Season with black pepper.
2. Spread the mixture over the inside of each chicken thigh and roll up. Stretch each bacon rasher with the back of a knife and wrap round the chicken thighs then place on a baking tray.
3. Bake for 30 minutes until golden and the chicken is cooked through (with no pink meat). Serve with salad.
Typical values per serving: