Roasted Stuffed Chicken Thighs with Capers

• 5 skinless, boneless chicken thighs (about 2 pounds)
• Salt and freshly ground pepper
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 small red onion, minced
• 2 garlic cloves, minced with 1 teaspoon salt
• 1 egg white
• 1/2 cup fresh bread crumbs
• 3 tablespoons finely chopped flat-leaf parsley
• 3 tablespoons drained capers

1. Preheat the oven to 425.
2. Season 4 of the chicken thighs with salt and pepper and lay them boned-side up on a plate.
3. In a small skillet, melt 1 tablespoon of the butter in 1 tablespoon of the olive oil over moderate heat.
4. Add the onion and cook, stirring frequently, until translucent, about 5 minutes.
5. Add the garlic and cook, stirring, for 1 minute.
6. Cut the remaining chicken thigh into 1/2-inch pieces and transfer to a mini food processor.
7. Add the egg white and pulse 12 to 15 times, until the chicken begins to form a ball.
8. Scrape into a small bowl and add the sauteed onion and garlic and the bread crumbs and parsley; mix well.
9. Using lightly moistened hands, spread one fourth of the stuffing on each seasoned chicken thigh to within 1/2 inch of the edge of the meat.
10. Gently roll up the thighs; the stuffing should hold the rolls together.
11. In a medium, nonstick, ovenproof skillet, melt the remaining 1 tablespoon of butter in the remaining 1 tablespoon of olive oil over moderate heat.
12. Add the stuffed chicken thighs, cover and cook until well-browned on the bottom, about 5 minutes.
13. Turn the thighs and cook until browned on the second side, about 2 minutes longer.
14. Sprinkle the capers around the chicken and roast uncovered for 15 to 20 minutes, until a thermometer inserted in the center of the thighs registers 150.
15. Transfer the chicken and capers to plates and serve.

skinless, salt, unsalted butter, olive oil, red onion, garlic, egg, bread crumbs, flatleaf parsley, capers

Taken from www.foodandwine.com/recipes/november-2007-roasted-stuffed-chicken-thigh-with-capers (may not work)