Stuffed Chicken Thighs with Herbed Goat Cheese & Ham
3 1/2 oz soft goat's milk cheese or dairy free cream cheese substitute
1/2 tbs fresh thyme leaves
1 tsp fresh sage leaves, chopped
1/4 tsp garlic powder
1/8 tsp black pepper
10 thin slices of ham (I used a honey ham)
10 boneless skinless chicken thighs (You could use skin on if you prefer)
salt & pepper
In a small bowl combine the goat's milk cheese or cream cheese with the thyme, sage, garlic powder and black pepper.
Allow this mixture to come to room temperature so that it is easily spread.
To assemble: lay a chicken thigh with the skin side down.
Flatten the thigh slightly with a mallet if it is not of even thickness.
Next spread about 1/2 tbs of the cheese mixture over the thigh.
Top with a piece of ham (fold the ham so that it is roughly the same size as the spread out thigh).
Roll up the thigh ensuring that the cheese and ham stay inside.
Lay with the seam side down on a baking sheet.
Repeat with all chicken thighs.
Sprinkle the thighs with salt, pepper and paprika.
Place the prepared thighs in the refrigerator for about 30 minutes or up to overnight for the cheese to firm back up.
Bake at 375 degrees for about 45 minutes or until the thighs are cooked through.