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1
Pre heat oven to 425.
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2
To make the Bachicages:.
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3
Open the chicken thighs and spread each one with 1 ounce goat cheese.
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4
Roll one chicken thigh around one Italian sausage link, cheese side facing the sausage.
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5
Repeat with remaining thighs and sausages.
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6
Wrap bacon around each thigh, it will take two slices to completely cover the chicken thigh.
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7
Place on parchment paper lined or nonstick baking sheet.
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8
The Bachicages are now ready to roast.
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9
Roast Bachicages in preheated 425 oven for 40 minutes.
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10
Remove the Bachicages from the oven and let rest while making the polenta and heating the pasta sauce.
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11
Place pasta sauce in small saucepan and bring to a simmer over medium heat.
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12
In a microwave safe bowl combine polenta, salt and water.
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13
Stir and micro wave on high for 3 minutes.
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14
Remove from microwave and stir well.
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15
Return to microwave for another 3 minutes on high.
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16
Remove from microwave and stir well, return and heat on high for another 3 minutes.
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17
Remove from microwave and stir again, then heat for an additional 2 minutes on high.
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18
Ladle 1/4 cup sauce onto each of 4 dinner plates and top with 1/4 of the polenta.
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19
Cut the thighs into 3 or 4 slices each and place the 4 slices on top of the polenta on each plate.
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20
Sprinkle with fresh chives and serve with extra sauce in a side dish.
