Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Preheat your oven to 375 degrees Fahrenheit (the equivalent temperature is 190 degrees Celsius).

Mix together the goat cheese and sun-dried tomatoes in a small bowl. In another small bowl, combine flour, salt, and pepper.

Lay out the chicken thighs on a cutting board and cover them with a layer of plastic wrap. Gently pound the thighs using a meat mallet to flatten them slightly. Spread an equal amount of goat cheese mixture evenly down the middle of each thigh, making sure to cover the entire surface. Starting at one end, roll the meat around the filling and secure it with toothpicks or kitchen twine.

Dip each chicken roll into the flour mixture, shaking off any excess in the process. Place the coated chicken rolls onto a plate.

Heat 2 tablespoons of butter and olive oil in a skillet over medium-high heat. Place the chicken rolls into the pan and cook until they're browned on both sides, about 2 minutes per side. Transfer the chicken to an oven-safe dish.

Bake the chicken in the preheated oven until it's no longer pink in the center and the juices run clear, about 25 minutes. To check if it's cooked, insert an instant-read thermometer into the center and wait for the temperature to reach at least 165 degrees Fahrenheit (the equivalent temperature is 74 degrees Celsius).

While the chicken is baking, melt the remaining 2 tablespoons of butter in the skillet over medium heat until it's bubbly and brown. Add some sage to the pan and swirl it around until the sage becomes fragrant. Pour in broth, wine, and lemon juice, then bring the mixture to a simmer. Reduce the heat to low.

Transfer the chicken back to the skillet and cook in the sauce for about 2 minutes, turning frequently to coat the chicken evenly. Transfer the chicken to plates and spoon some of the sauce over the top.