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1 1/2 cups fresh bread crumbs
1 1/2 cups freshly grated Parmesan cheese
2 large eggs, lightly beaten
1/2 cup grated Provolone cheese
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped flat-leaf parsley
2 lemons, zest grated
1 tablespoon finely chopped rosemary
16 boneless chicken thighs with skin
Salt and freshly ground pepper
Preheat the oven to 450 degrees F. 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.
Yield: 8 servings (Serving size: 8 servings)
1 1/2 cups freshly grated Parmesan cheese
2 large eggs, lightly beaten
1/2 cup grated Provolone cheese
1/2 cup coarsely chopped basil
1/4 cup coarsely chopped flat-leaf parsley
2 lemons, zest grated
1 tablespoon finely chopped rosemary
16 boneless chicken thighs with skin
Salt and freshly ground pepper
Preheat the oven to 450 degrees F. 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.
Yield: 8 servings (Serving size: 8 servings)
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