Recipes Herb-and-Cheese-Filled Chicken Thighs 5.0 (1,937) 1 Review Amazing Chicken Recipes By Mario Batali Mario Batali F&W Star Chef " See All F&W Chef Superstars Megachef Mario Batali shares the cooking technique everyone should know, his favorite cookbook and a key shortcut to cooking an impressive meal for a crowd. What's your most requested recipe?Our lasagne Bolognese or our tortellini en brodo both capture the greatness of Italian seasonal tradition. Although they require a lot of time and handwork, they're not too difficult technically. What's your favorite cookbook of all time?Lynne Rossetto Kasper's The Splendid Table captures all of the real stuff in Emilia-Romagna, my favorite part of Italia. What's one technique everyone should know?Everyone should know how to make a basic pasta dough. What's one great entertaining tip?Make it more about product than technique: Source a crazy good ham, or search out the very best polenta and make it the star of the dish. Food & Wine's Editorial Guidelines Published on December 6, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Quentin Bacon Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 8 Ingredients 1 ½ cups fresh bread crumbs 1 ½ cups freshly grated Parmesan cheese (4 1/2 ounces) 2 large eggs (lightly beaten) ½ cup grated Provolone cheese (1 1/2 ounces) ½ cup coarsely chopped basil ¼ 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 Directions 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. Make Ahead The uncooked, stuffed chicken thighs can be refrigerated overnight. Let them return to room temperature before proceeding with the recipe. 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. Suggested Pairing Joe Bastianich suggests a not-too-heavy, rustic red from Sicily's Valle dell'Acate for this cheesy stuffed chicken . Rate it Print