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For stuffed chicken, I always use boneless, skinless breasts.

If you think it means something like, “lean ground beef and skinless chicken breasts,” you’re partially right.

A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs while the oven heats.

Using boneless, skinless chicken thighs keeps the meat moist and adds richness.

The egg in the mayonnaise helps the skinless meat turn golden as it roasts, which it does more effectively than oil alone.