Herb-and-Cheese-Filled Chicken Thighs

• MAKE-AHEAD
• STAFF-FAVORITE

Ingredients

1. 1 1/2 cups fresh bread crumbs
2. 1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)
3. 2 large eggs, lightly beaten
4. 1/2 cup grated Provolone cheese (1 1/2 ounces)
5. 1/2 cup coarsely chopped basil
6. 1/4 cup coarsely chopped flat-leaf parsley
7. Finely grated zest of 2 lemons
8. 1 tablespoon finely chopped rosemary
9. 16 boneless chicken thighs with skin (about 5 ounces each)
10. Salt and freshly ground pepper

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.