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Prep 25min
Total1hr40min
Servings6
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Ingredients
4
slices bacon, chopped
1/2
cup chopped onion (1 medium)
1
clove garlic, chopped
1/4
cup Progresso™ Italian-style bread crumbs
1/4
cup grated Parmesan cheese
2
tablespoons chopped fresh rosemary leaves
1
egg
6
boneless skinless chicken thighs
1
tablespoon olive oil
1
tablespoon butter or margarine
1
can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
3
tablespoons tomato paste
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Steps
1
Heat oven to 350°F. Spray 11x7-inch baking dish with cooking spray. In 12-inch skillet, cook bacon over medium-high heat, stirring frequently, until crisp. Reduce heat to low; add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until soft. Remove from heat; stir in bread crumbs. Stir in cheese, rosemary and egg; mix well.
2
Unfold chicken thighs so inside faces up. Spoon stuffing over thighs, about 2 tablespoons each. Fold over, and secure with toothpicks. In same skillet, heat olive oil and butter. Cook thighs in skillet 2 minutes per side, until brown. Place in baking dish. In medium bowl, mix diced tomatoes and tomato paste. Pour over chicken.
3
Cover with foil. Bake 1 hour to 1 hour 15 minutes or until thermometer inserted in center of chicken stuffing reads 165°F. Serve over cooked spaghetti if desired.
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To complete the meal, serve with hot cooked pasta and a green salad.
Italian cooks use small amounts of tomato paste to boost tomato flavor and thicken tomato mixtures; they would rarely use an entire 6-oz can. Purchase tomato paste in a tube that can be refrigerated, or spoon out dollops of leftover tomato paste from a can, and freeze them. Then place in a freezer bag to use in future recipes.
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