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Bacon-Wrapped Stuffed Chicken

Ingredients

• 4 boneless, skinless chicken thighs (1 lb)
• 3/4 cup canned artichoke hearts
• 2 tablespoons avocado oil
• Handful of fresh basil leaves and stems
• 2 cloves garlic
• 1/4 teaspoon finely ground sea salt
• 1/4 teaspoon ground black pepper
• 12 strips bacon
• 8 cups arugula, divided

Directions

1. Preheat the oven to 400 F.
2. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
3. Place the chicken thighs on a sheet of parchment paper.
4. Using a meat mallet, pound the thighs until 1/4 inch thick.
5. Place on the lined baking sheet.
6. Place the artichoke hearts, oil, basil, garlic, salt, and pepper in a blender or food processor.
7. Pulse until chopped but not smooth.
8. Spread one-quarter of the artichoke mixture on a chicken thigh, starting at the shortest end, 1 inch from the edge of the thigh.
9. Roll the thigh in on itself and wrap tightly with 3 strips of bacon.
10. Set the bacon-wrapped thigh, ends down, on the lined baking sheet.
11. Repeat with the remaining thighs, artichoke mixture, and bacon.
12. Bake the stuffed thighs for 45 minutes.
13. To serve, place 1 thigh and 2 cups of arugula on each plate, then drizzle the arugula with the leftover cooking juices.

Attribution