![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/12\/Chicken-Thighs-with-Caramelized-Onion-and-Bacon-Dressing.jpg\")
<\/a><\/p>\n3 slices lower sodium less fat bacon<\/p>\n
3 large onions, halved and sliced (3 C.)<\/p>\n
2 C. multigrain ciabatta rolls cut into 1\/2-inch cubes and dried* (2 1\/2 ounces)<\/p>\n
1\/2 C. reduced-sodium chicken broth<\/p>\n
1\/4 C. refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten<\/p>\n
2 T. snipped fresh parsley<\/p>\n
1\/4 tsp. ground black pepper<\/p>\n
4 large skinless, boneless chicken thighs (about 1 pound)<\/p>\n
1 T. olive oil<\/p>\n
Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Cook the bacon in hot skillet about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 T. of the bacon drippings in skillet. Add onions. Reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat. Chop the bacon. In a medium bowl combine the bacon, caramelized onions, bread cubes, broth, egg product, 2 T. parsley, and the pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside. In the same skillet cook the chicken in hot oil over medium heat about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165 degrees F. Before serving, sprinkle with additional parsley. *Tip: To dry bread cubes, spread them in an even layer in a 15 x 10 x 1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 288<\/p>\n
Fat: 9g<\/p>\n
Fiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
Chicken Thighs with Caramelized Onion and Bacon Dressing 3 slices lower sodium less fat bacon 3 large onions, halved and sliced (3 C.) 2 C. multigrain ciabatta rolls cut into 1\/2-inch cubes and dried* (2 1\/2 ounces) 1\/2 C. reduced-sodium chicken broth 1\/4 C. refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten 2 T. snipped fresh parsley 1\/4 tsp. ground black pepper 4 large skinless, boneless chicken thighs (about 1 pound) 1 T. olive oil Preheat oven…<\/p>\n