Keep an eye on these oven “fried” thighs and take them out of the Sun Oven as soon as they’re done. Otherwise the cheese filling will seep out and make a mess of your pot.
Sun Oven Chicken Thighs with Gorgonzola Cheese
1/3 cup soft Gorgonzola cheese*
6 tablespoons plain breadcrumbs, divided
1/2 teaspoon freshly ground pepper
2 tablespoons flat leaf parsley, finely chopped
6 skinless, boneless chicken thighs, trimmed of excess fat
Set Sun Oven out to preheat. Place a metal rack in a roasting pan or large pot and coat with cooking spray.
Use a fork to combine the cheese, two tablespoons of the bread crumbs, pepper, and parsley in a small bowl.
Put the chicken thighs, smooth side down on a cutting board and spread the cheese mixture on one half. Fold the other half over and secure the sides with wooden toothpicks.
Spread the remaining breadcrumbs out on a plate and season with salt. Brush each thigh with oil and dredge them through the breadcrumbs.
Place the chicken on the prepared rack in the pan.
Cover and cook in the Sun Oven until nicely browned, 1 to 1 1/2 hours.
*Gorgonzola is an Italian blue cheese. There are two kinds, the soft Gorgonzola dolce and the hard, sharper Gorgonzola piccante. If you can’t find dolce use another, soft blue cheese. Don’t use piccante, it’s too overpowering.