- 10 minutes
- 40 minutes
Stuffed Chicken Thigh
- Using a meat mallet pound chicken thigh till flat and even, season with oregano, garlic and nature season evenly, place 1-2 sun-dried tomatoes on each piece of chicken and top with mozzarella cheese and piece of pepper. Starting at one end roll up chicken thigh, dredge rolled thigh first in flour, then egg and then bread crumbs, repeat for all four pieces, add oil to cast iron skillet, brown evenly on all sides in a cast iron skillet. Heat oven to 325, when chicken is browned transfer to oven for 25 min.
- While chicken is cooking in oven, prepare marinara dipping sauce, and your favorite side vegetable