Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs | THM: S

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:

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!

Yield: 6-8 servings

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs |

These impressive-looking Maple Mustard Bacon-Wrapped Chicken Thighs are so easy to make and packed with good flavor! A low-carb, keto-friendly, THM S.

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Ingredients

  • 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
  • GLAZE:
  • 1 Tbsp mustard
  • 1 Tbsp xylitol
  • 1/2 Tbsp water
  • 1/2 tsp maple extract
  • 1/4 tsp molasses

Instructions

  1. Preheat oven to 350 F.
  2. Mix together pork sausage meat, parsley, thyme, and Parmesan cheese in a bowl. Set aside.
  3. 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.
  4. Wrap each stuffed chicken thigh with a slice of bacon. Arrange on a rimmed baking sheet.
  5. In a small bowl, whisk glaze ingredients together. Divide and drizzle evenly over each stuffed chicken thigh. Bake at 350 F for 40 minutes.

Notes

You can use 1/2 a Tbsp of Gentle Sweet instead of xylitol, if you prefer.

7 thoughts on “Maple Mustard Bacon-Wrapped Stuffed Chicken Thighs | THM: S”

      • I made these for a family meal
        last evening in celebration of Good Friday!
        These little gems were worth the extra effort they were served along with grilled pork chops, mashed garlic cauliflower, grilled asparagus, Kahl Brussel sprout salad and lemon raspberry mouse cake. Thanks Jocinda for the great recipes

  1. Just a comment – Made these today and was kind if disappointed. I realized too late that the recipe is calling for YELLOW mustard, not the ground dry kind. Will have to try again!

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