© Quentin Bacon
Active Time
30 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8

How to Make It

Step 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.

Step 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.

Chef's Notes

For easy clean-up, line the baking sheet with heavy-duty aluminum foil.

Cooking Club Tip Making your own breadcrumbs is easy. Simply place torn stale bread or toasted bread in the food processor and grind well.

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