Dr. Jo’s Stuffed Chicken Thighs

by Dr Jo

Make this dish one day before  the holiday, then pop it in the oven to bake about 50 to 60 minutes before you are ready to serve the meal. It’s really easier and quicker to make than it looks in print.

Dr. Jo

Ingredients:

8 boneless, skinless chicken thighs

6 slices brown rice bread (I like Food for Life Rice Pecan Bread)

Leftover meat marinade

1 ½ teaspoons poultry seasoning

½ teaspoon salt

Put slices of rice bread out on a dish to thaw and dry slightly for 6-8 hours. (Or place in a toaster to thaw and dry just slightly, but you have to let them cool before processing to crumbs.) When ready to make your dish, turn on food processor and drop portions of the bread in until all are crumbled. Add the poultry seasoning and salt and buzz food processor a couple of times to mix ingredients.

 

Meat Marinade

Mix:     ¼ cup oil

¼ cup Bragg’s Liquid Aminos (or soy sauce)

¼ teaspoon granulated dry garlic

1 tablespoon dry onion flakes

I like to soak chicken in this marinade, then save what’s left and keep it in the freezer. Then I use this leftover marinade to marinate the chicken thighs for this recipe all day. Somehow the Liquid Amino flavor is too strong if I marinate this chicken in a fresh batch.

Poultry Seasoning:

Mix together:

2 ½ tablespoons dry sage

2 ½ Tablespoons thyme

2 Tablespoons marjoram

Keep in a spice jar, ready to use.

OK, so this recipe looks complicated, but it’s really easy, goes together fast. The marinade is leftover, so you already made it another day. The poultry seasoning mix lasts a long time, so you only have to make it once. Or maybe you have an already prepared poultry spice mix that you love. Use it.

 

Putting it together:

Preheat oven to 325 degrees F.

1 ovenproof baking dish, about 8-9 inches square (just big enough to snug all of the chicken together in the dish).

Pick one chicken thigh out of the marinade with side that was next to the bone up. Grab a handful of the rice breadcrumb mixture and gently squeeze them together with your fist. Place these compressed crumbs in the middle of the chicken thigh. Wrap sides of thigh together and place it in your ovenproof dish with crumb side down. Continue until you have used all of the thighs. Sprinkle rest of crumbs over top and sides of chicken. Place in oven uncovered. Bake for 55 to 60 minutes.

 

Alternative stuffing:

8 slices raisin-cinnamon rice bread

1 teaspoon cinnamon

Buzz bread into crumbs in food processor with the added cinnamon

Then add 1/3 cup of chopped pecans to stuffing mix

Stuff and cook chicken thighs as above

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