6 Boneless, skinless chicken thighs
1/2 roll Sage Sausage
4 oz. pepper jack cheese, cut into 1/4 inch cubes
1 Tbsp garlic
2 Tbsp diced poblano pepper
salt and pepper to taste
1-2 Tbsp Olive Oil – just enough to coat.
Heat oven to 350
Heat a frying pan on medium, add a little bit of olive oil, the onion and garlic and allow them to sweat and soften a little bit. Throw in the poblano pepper at the last minute for just a few seconds. Mix the cheese, cooked sausage, and onion mixture in a small bowl. Add a large pinch of salt and a couple turns of a pepper mill.
Return pan to heat and crank it to med high. Add olive oil on the bottom and salt and pepper both sides of the chicken thighs. Brown the thighs on both sides for approximately 2-3 minutes each, just until they have some color. Remove from heat and one at a time, take the thigh, stretch it out and put approximately 2 Tbsp of stuffing in the middle of it. Roll, like a jelly roll, around the stuffing and secure with 2 toothpicks. Try to restuff anything that falls out once you get the toothpicks in place. Place into oven safe frying pan, seam and stuffing sides up.
Place into preheated oven for 25-30 minutes or until cooked through.