Stuffed Chicken Thighs With Sage & Blue Cheese
5 Green Onions
8 Boneless, Skinless Chicken Thighs
Pinches Of Salt & Freshly Ground Black Pepper
2 Tbsp Blue Cheese Dressing
¼ Cup Crumbled Blue Cheese For Feta (optional)
Toothpicks
1 Tbsp Butter
1 Clove Garlic, Minced
1 Tsp Dried Sage Leaves
¼ Cup White Wine Or Chicken Broth
Starting At Green Ends Of Onions, Slice Into 3-inch Long Pieces. Set Aside Totally White Ends & Refrigerate For Another Use.
Place Thighs, Cut Side Up, On A Large Cutting Board Or Waxed Paper. Open Up & Sprinkle With Salt & Pepper, Then Spread Each With Scant Teaspoon Dressing. Place A Rounded Teaspoon Of Blue Cheese In Centre Of Each Thigh & Top With 1 Green Onion Piece. Save Remaining Green Onion Pieces. Roll Chicken Around Cheese & Onion, Then Secure With 1 – 2 Toothpicks. If Any Cheese Pops Out, Just Push It Back In.
Melt Butter In Frying Pan Over Medium Heat, Then Add Garlic. Add Thighs & Cook Until Golden Brown, 4 – 5 Minutes Per Side. Reduce Heat To Medium0low. Crumble Sage Over Chicken. Pour Wine Into Pan. Using A Wooden Spoon, Scrape Up & Stir Any Brown Bits From Bottom Of Pan.
Cover & Cook, Turning Thighs Halfway Through, Until Chicken Is Springy When Pressed, 12 – 14 More Minutes. Remove To Dinner Plates. Add Remaining Green Onion Pieces To Liquid In Pan & Stir Until Wilted, 1 – 2 Minutes. Pour Over Chicken.
Makes 4 Servings.