Baked Stuffed Chicken in Roasted Tomato Sauce

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Stuffing:

2 cups stale sourdough bread, chopped

1 large onion, chopped

1/2 cup Kalamata olives, chopped
1/2 cup sun dried tomatoes, chopped

4 celery sticks with leaves, chopped

3 garlic cloves, crushed

3 tablespoons capers

Handful fresh Italian Parsley, chopped

Extra virgin olive oil

Sea salt and black pepper

In a large deep sided skillet on medium heat, cover the bottom with olive oil. When hot, add onions, garlic, and celery. Season with sea salt and black pepper. Saute until soft (about 10 minutes). Add bread, capers, and fresh herbs. Stir to combine. Drizzle olive oil generously over the top and turn heat off. If the stuffing appears too dry, drizzle with more olive oil.

Chicken:

8 boneless chicken thighs

Extra Virgin Olive Oil

1 cup shredded fresh mozzarella cheese (optional)

Sea Salt and black pepper

Drizzle extra virgin olive oil generously over the chicken (both sides). Season well with salt and black pepper. Lay chicken thighs skin side down flat on a working surface and add one tablespoon of the stuffing to side and fold the empty side over.

Preheat oven to 450 F.

Cover the bottom of a large baking dish with roasted tomato sauce of your choice. Add chicken thighs. Season with sea salt and black pepper. Bake uncovered for 30 to 40 minutes or until cooked.

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