Herb and Cheese Filled Chicken Thighs Recipe
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Herb and Cheese Filled Chicken Thighs |
Ingredients
- 1 1/2 cups fresh bread crumbs
- 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
- 2 large eggs, lightly beaten
- 1/2 cup grated Provolone cheese (1 1/2 ounces)
- 1/2 cup coarsely chopped basil
- 1/4 cup coarsely chopped flat-leaf parsley
- Finely grated zest of 2 lemons
- 1 tablespoon finely chopped rosemary
- 16 boneless chicken thighs with skin (about 5 ounces each)
- Salt and freshly ground pepper
Method
- 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.
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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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