INGREDIENTS
•
8 boneless, skinless chicken thighs
•
1/4 teaspoon coarse salt
•
Freshly ground black pepper
•
1/2 pound provolone cheese, diced
•
1/2 cup chopped fresh sage
•
1 cup breadcrumbs
•
Finely grated rind of 1 lemon
•
3 eggs, slightly beaten
•
1/4 cup extra-virgin olive oil
•
2 tablespoons honey