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.


  • 3 tablespoons olive oil

  • 2 small onions, finely chopped

  • 1 cup fresh white breadcrumbs (or packaged)

  • 150g ricotta

  • 2 teaspoons finely chopped fresh sage, plus extra to garnish

  • grated zest and juice of 1/2 lemon

  • sea salt and reshly ground black pepper

  • 12 skinned and boned chicken thighs

  • 12 rashers thinly sliced streaky bacon


  • 1.

    Place the oil in a small heated frying pan and add the onion.

  • 2.

    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.

  • 3.

    Beat in the ricotta, sage, lemon zest and juice. Season with salt and pepper.

  • 4.

    Set aside to cool.

  • 5.

    Preheat the oven to 200C. Place 1 tablespoon of stuffing on the inside surface of each chicken thigh.

  • 6.

    Roll up, wrap a slice of bacon around and top with a sage leaf.

  • 7.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1633kj
  • Fat Total 125g
  • Saturated Fat 36g
  • Protein 93g
  • Carbohydrate 28g
  • Sugar 4g
  • Sodium 1518mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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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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