Rice and Sundried Tomato Stuffed Chicken Thighs

Method
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1. Preheat oven to 180°C (160°C fan-forced).
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2. In a frying pan melt the butter. Add the onion cooking for 3-4 minutes to soften.
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3. In a large bowl place the rice, sundried tomatoes, basil, egg, breadcrumbs, salt and pepper. Add the onion and garlic mixing well.
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4. Place the un-rolled chicken thighs onto a chopping board. Press the stuffing mix evenly onto each thigh, then roll and secure with a toothpick.
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5. Place the chicken into a baking dish, drizzle with a little oil and place into the oven for 35 minutes or until cooked through.
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6. Remove and slice each thigh into three. Serve with side salad.