Stuffed Chicken Thighs

  • 3/4 cup fresh bread crumbs
  • 3/4 cups freshly grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/4 cup grated Provolone cheese
  • 1/4 cup coarsely chopped basil
  • 2 tbsp coarsely chopped flat-leaf parsley
  • Finely grated zest of 1 lemon
  • 1/2 tsp dry rosemary 
  • 8 boneless chicken thighs with skin
  • Salt and freshly ground pepper

directions
  1. Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
  2. Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.

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