Sun-Dried Tomato, Kale and Feta-Stuffed Chicken Thighs

(Feeds 4)



  • 4 boneless and skinless chicken thighs
  • extra virgin olive oil
  • 1/2 cup onion (about one small onion), diced
  • 1 large clove garlic, minced
  • 2 cup chopped kale
  • S & P
  • 1/2 cup sun-dried tomatoes (from the jar packed in oil), chopped
  • 1/2 cup crumbled feta
  • 1 Tbsp unsalted butter
  • 1/2 cup breadcrumbs
  • 1/2 tsp dried oregano


  1. Preheat oven to 425.
  2. In a medium pan, sauté onion in olive oil on medium heat until soft and translucent.
  3. Add garlic and cook until fragrant, about 1 minute.
  4. Add kale and stir until wilted, seasoning everything with S & P to taste.
  5. Transfer to a bowl to cool.
  6. Add sun-dried tomatoes and feta to mixture in bowl.
  7. Melt the butter in same pan, and add breadcrumbs and oregano.  Toss to combine, and turn off heat.
  8. Fill each chicken thigh with 1/4 of the mixture in the bowl and roll up, securing with a toothpick.
  9. Place stuffed chicken thighs in a sprayed baking dish and top with breadcrumb mixture.
  10. Bake until the chicken and filling reaches an internal temperature of 165, checking it after about 20 minutes, then every few minutes after that.