Herb-and-Cheese-Stuffed Chicken Thighs
Tender chicken thighs and a tasty stuffing are combined for a quick and easy meal that can be prepared in advance and then cooked just before you need it.
- 1 cup fresh bread crumbs
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup grated Provolone cheese
- 1 egg, lightly beaten
- 1/4 cup coarsely chopped basil
- 1/4 cup coarsely chopped flat-leaf parsley
- 2 tbsp finely chopped rosemary
- 8 skinless, boneless chicken thighs
- Salt and freshly ground pepper
Preheat the oven to 350 degrees F.
In a medium bowl, combine the bread crumbs, cheeses, egg, basil, parsley, and rosemary.
Place each chicken thigh between two pieces of wax paper; flatten by rolling two or three times with a rolling pin.
Place 1/8 of the cheese filling in the center of each thigh and spread evenly on the surface. Fold the thighs in half over the filling to cover it, then tie in 2 or 3 places with kitchen string. (You can also secure with several toothpicks if string is unavailable.)
Season with salt and pepper.
Place the stuffed thighs in a casserole dish; (dish should be large enough that chicken thighs do not touch each other). If making ahead, cover and refrigerate until ready to cook.
Cook for 30-35 minutes, or until golden brown.
Let the chicken rest in the dish for 10 minutes, remove the strings (or toothpicks), and serve.
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