Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs with Sage Brown Butter Sauce
Goat cheese and sun-dried tomatoes are rolled up inside chicken thighs to form little bundles, which are then served with a sage and brown butter sauce.

Set the oven to 375 degrees Fahrenheit (190 degrees C).

In a small bowl, mix the goat cheese and sun-dried tomatoes.

In a separate tiny bowl, stir the flour with the salt and pepper, and set it aside.

On a cutting board, arrange the chicken thighs and cover with plastic wrap.

To flatten, lightly pound the thighs with a meat mallet.

Spread the goat cheese mixture evenly down the middle of each of the chicken thighs that have been flattened.

Roll the chicken thighs up starting at the short end, then fasten with toothpicks or kitchen twine.

Chicken rolls should be dredged in the flour mixture, shaken off any extra flour, and then placed on a plate.

Continue until all of the rolls are flour-coated.