Low Carb Recipes

Easy Stuffed Chicken Thighs

Preheat the oven to 350 F.

Open up the chicken thighs on a cutting board and sprinkle both sides of them with the Italian seasoning, salt and pepper.

If you don't like a lot of salt, go easy with it because some of the other ingredients may already have salt in them.

On the inside of each thigh, sprinkle a little bit of the cheese blend.

Cut open the sausage and pull off a little piece. Press it against the thigh on top of the cheese. Make sure the sausage is thinner than the thigh so you don't over-stuff the chicken.

Once you have layered each thigh with cheese and sausage, roll up a thigh making sure to tuck one end in. Secure it with a water soaked toothpick. Use as many toothpicks as you need to to ensure the stuffed thigh will not come apart during cooking.

Melt the butter in a large hot skillet and sear the thighs for 3 to 4 minutes on each side. Place the seared chicken in a baking dish or on a cookie sheet and place in the preheated oven for 15 minutes for smaller thighs - 20 minutes for larger pieces. During the last few minutes of cooking, sprinkle some shredded parmesan or romano cheese on top of the chicken pieces. Don't smother it, just make it appetizing.

Take the toothpicks out of the chicken and slice each piece carefully making sure not to let it break apart. Serve the chicken over arugula, spinach or other salad greens.

Variation: If this is not cheesy enough for you, you can add some Ken's Steakhouse Creamy Caesar Dressing to it right before serving. It's 0 carb so you don't have to worry about that.