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Categories:
bread crumbs Parmesan cheese eggs Provolone cheese basil flat leaf parsley lemons rosemary chicken salt
Viewed: 49 - Published at: 9 years agoIngredients
- 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.
- 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.
