Chicken Thigh Rollups

Marinade Ingredients:

• 1/2 cup cider vinegar
• 1/4 cup extra-virgin olive oil
• 3/4 tsp. kosher salt
• 1/4 cup shallots, diced to 1/4 inch
• 2 cloves garlic, minced
• 2 lbs. boneless skinless chicken thighs, flattened to 1/4 inch thick

Marinade Directions:

1. Stir together in 2 cup measuring cup the vinegar, olive oil, salt, shallots and garlic.
2. Marinate chicken for a minimum of 20 minutes in a covered container to a maximum of 2 hours in the refrigerator. Rotate every 6-10 minutes to maximize distribution of marinade.

Stuffing Ingredients:

• 2 fresh Sendik's Special Italian Sausage, casings removed
• 1-1/2 cups fresh bread crumbs
• 1/4 cup flat-leaf parsley, coarsely chopped
• 2 tbsp. fresh basil
• 2 large eggs, lightly beaten

Stuffing Directions*:

1. Place the sausage, bread crumbs, parsley and basil in a medium sized bowl.
2. Whisk egg in a separate cup and pour over the other ingredients.
3. Mix ingredients lightly and form into 3 inch x 1/2 inch logs.

*Extra stuffing can be made into meatballs and frozen for future use. If using plain Italian Sausage, I would add the following ingredients into the mixture as well: 1/2 cup freshly grated parmesan cheese, 1/2 cup grated provolone cheese, 1/2 coarsely chopped basil, finely grated zest of 2 lemons, 1 tbsp. chopped rosemary, salt and pepper. I also used 3/4 cup dried bread crumbs and whisked eggs with 1/4 cup half and half cream together before mixing the stuffing.

Assembly:

1. Preheat oven to 375°F.
2. Soak toothpicks in water to prevent burning during the baking process.
3. Make the coating: combine 1/2 cup Dijon mustard with 1/2 cup honey. Set aside.
4. Have Sweet Baby Ray's Barbeque Sauce at room temperature ready for basting during baking.
5. Spread 1/2 cup of honey mustard mixture into a 9x13 inch glass baking dish or any similar sized rimmed baking sheet lined with foil and a sheet of parchment paper.
6. Place 1 flattened chicken thigh on a cutting board, smooth side down. Place "log" of stuffing on one end of the chicken thigh. Roll up and secure with three toothpicks before placing rollup seam side down in baking dish. (It's possible to make two smaller rollups with each chicken thigh, but more difficult.)***
7. When all Chicken thigh rollups are seam side down in the glass baking dish, brush each rollup with the remaining honey mustard mixture.
8. Bake at 375°F for a total of 45 minutes for an internal temperature of 160 degrees. Lightly baste rollups periodically (about every 10 minutes) with the barbeque sauce/
9. Remove from oven and let rest 10 or 15 minutes. Remove toothpicks before serving.

***You can use a scissors to cut each rollup into three portions for individual appetizer servings. Toothpick can remain inserted in the rollup for ease of serving and enjoying.

Submitted by Rose Mary Walecki