I love going on Pinterest and getting ideas for recipes. I saw a picture of Greek chicken that was made by dipping chicken in herb flavored yogurt and then grilling it. I always have plain yogurt in the house. We have it frequently for breakfast, and I love to make yogurt salad and yogurt soup out of it.
Coincidentally, I had made a batch of Fresh Basil and Pine Nut Pesto that I needed to use up. I thought that Italian pesto with a yogurt marinade would be quite tasty, and good for you. I was right, the chicken was delicious. We had it with steak cut potatoes and a salad. Very nice.
Recipe: Pesto Stuffed Chicken Thighs
Summary: These Pesto Stuffed Chicken Thighs are simple for an every-day dinner, or make an excellent dinner party dish
- Fresh Basil and Pine Nut Pesto
- 6 Chicken thighs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon poultry seasoning
- 1 teaspoon paprika
- 1 cup plain yogurt
- 1 cup Panko Bread Crumbs
- Peel back the skin on each thigh. Do not remove the skin completely. Put a generous portion of pesto on the chicken flesh, and cover it with the skin.
- Put the remaining ingredients, except for the breadcrumbs, in a bowl, and mix them together.
- Dip each thigh into the mixture, then liberally sprinkle the crumbs on.
- Cover a sheet pan with foil, then set a cake rack on the foil. Put the thighs on the rack.
- Roast in a 375 preheated oven until the thighs reach 180 on an instant read thermometer, about 45 minutes.
The time to cook your chicken thighs will depend on the size of the thighs. Always check for doneness using an instant read thermometer. You can put some steak cut potatoes on the rack if you have room and cook them at the same time.
Preparation time: 5 minute(s)
Cooking time: 45 minute(s)
Diet tags: Gluten free
Number of servings (yield): 6
Culinary tradition: Italian
Fat: 15 grams
Protein: 26 grams
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.