Little Bit Of Sugar: Stuffed Chicken Rolls

I actually first saw this concept using white fish with a light lemon sauce. But our family also loves this dish using boneless chicken thighs. The dark meat chicken stays moist when baking so you don't have to be as fussy about over cooking and drying the meat out. This is a great mid week recipe. It comes together quickly and is refreshingly different from the same ol' chicken recipes.

Enjoy!

Stuffed Chicken Rolls

6 -8 boneless chicken thighs

6-8 whole carrots – cleaned , peeled and trimmed

1 Tbl olive oil

11/2 cups dry herb stuffing (crumbled, not cubed)

3 Tbl margarine – melted

1 can chicken gravy (or left overs are always best ) - add 2 TBL sugar to canned gravy

2 Tbl lemon juice

In a skillet, saute whole carrots in olive oil until tender (at least 30 minutes) . Carrots can be cooked in the oven also (in a baking pan, covered, 2 hours).

Meanwhile, in a small bowl combine dry stuffing, margarine and lemon juice. Tumble until well blended. Let sit while cooking carrots. This mixture will still appear dry.

Spray glass baking dish with Pam.

Take cooked carrots and cut each into 4 equal length pieces. Wrap each chicken thigh around carrot segments 4 per piece). Place seam-side down in baking dish. Arrange all chicken rolls in the baking dish. Spoon on chicken gravy.