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This is a very easy and very tasty dinner idea. Everyone loves them and they are fantastic for picnics as they are just as delicious cold.
Place the oil in a small heated frying pan and add the onion.
Fry over a gentle heat until golden and starting to darken. Take from the heat, allow to cool a little then place in a bowl with the breadcrumbs.
Beat in the ricotta, sage, lemon zest and juice. Season with salt and pepper.
Set aside to cool.
Preheat the oven to 200C. Place 1 tablespoon of stuffing on the inside surface of each chicken thigh.
Roll up, wrap a slice of bacon around and top with a sage leaf.
Place in a small roasting dish and bake for 25-30 minutes until the bacon is crisp and brown and the juices run clear when the chicken is pierced with a skewer.
Service with pan juices. Don't overdo the sage in the stuffing as it is quite a strong herb. I serve this with minted cabbage or in winter with smashed potatoes.
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