Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs is a mouthful to say…
…and a mouthful to savor!
There is so much flavor packed into these slightly sweet bundles of protein!
Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs look complicated to make, but they couldn’t be easier. Free of special ingredients, you probably have everything on hand to whip these up:
- pork sausage (casings removed)
- fresh or dried parsley
- dried thyme
- Parmesan cheese
- chicken thighs
- xylitol (or use half the amount in Gentle Sweet)
- maple extract
My oldest daughter loved these so much, she called dibs on the leftovers and ate them for lunch the next day!
Even though they’re easy enough to whip up any day of the week, these Maple Mustard Bacon-Wrapped Chicken Thighs are perfect for special occasions where you’re concerned about presentation. They look fancy served on a simple white plate with a side of green beans for a delicious, low-carb, Trim Healthy Mama-friendly S meal.
If you’re planning a fancy, on-plan Easter Dinner, stay tuned: I’ve got a delightful S menu plan coming up starring these Maple Mustard Bacon-Wrapped Chicken Thighs in the main course!
- meat from 3 pork sausages (casing removed)
- 3 Tbsp chopped fresh parsley (OR 1 Tbsp dried parsley)
- 1 tsp dried thyme
- 2 Tbsp Parmesan cheese
- 8 chicken thighs
- 8 bacon strips
- 1 Tbsp mustard
- 1 Tbsp xylitol
- 1/2 Tbsp water
- 1/2 tsp maple extract
- 1/4 tsp molasses
- Preheat oven to 350 F.
- Mix together pork sausage meat, parsley, thyme, and Parmesan cheese in a bowl. Set aside.
- Open up chicken thighs into a rectangular shape and pound flat with a meat mallet or the bottom of a glass. Take 1-2 Tbsp of the pork mixture, roll into a log shape that's slightly shorter than the width of the chicken thighs. Place a pork log at the bottom of each chicken thigh and roll up tightly.
- Wrap each stuffed chicken thigh with a slice of bacon. Arrange on a rimmed baking sheet.
- In a small bowl, whisk glaze ingredients together. Divide and drizzle evenly over each stuffed chicken thigh. Bake at 350 F for 40 minutes.
You can use 1/2 a Tbsp of Gentle Sweet instead of xylitol, if you prefer.