Shelly's Recipe

CHICKEN THIGHS STUFFED WITH FETA, PEPPERS & SUN-DRIED TOMATOES

Category: Chicken

4 oz Feta cheese, crumbled
1 red bell pepper, seeded & chopped
8 oil-cured sun-dried tomatoes, chopped
2 cloves garlic, chopped
1 tbsp minced fresh thyme leaves
Salt & freshly-ground black pepper to taste
4 boneless, skinless chicken thighs, pounded flat
1 tbsp olive oil

Preheat oven to 350. In a food processor, pulse pepper, tomatoes, garlic, thyme and salt & pepper until finely minced. Add feta and process until well-combined. Spoon a couple of tablespoons of the cheese mixture onto one half of each thigh, and fold the other half over.

Heat a heavy skillet or saute pan over high heat. When the pan is hot, add oil, and then carefully place the thighs in the pan. Cook until well-browned (about 5 minutes), then turn over and brown the other side. Transfer skillet to oven & bake for about 15 minutes. Serves 2