The Good Plate

Tired of the usual St. Patrick's Day dinner?  Pesto is green!

Welcome to The Good Plate's kitchen.  I'm Adrienne.  Today, we're making Chicken Thighs stuffed with Pesto.


Bone-in, Skin on Chicken Thighs,  Pesto Breading: Basil, Paprika, Salt, and Pepper Egg, Panko Breadcrumbs

Homemade Pesto

Fresh basil, garlic, pine nuts, olive oil, and parmesan

Let’s get started!

Lift the skin up with your finger and use a small spoon to stuff the pesto under the skin.


Dip in flour first, shaking off the excess, then dip in egg and finally in the Panko breadcrumbs.

Bread the thighs and refrigerate them at least 30 minutes.  You can then air fry them for 25 minutes at 380.



Serve this with white wine that you enjoy.  Allow two pieces of chicken per person. Here, it's served pasta and broccoli. Happy St. Patrick's Day!

More Ideas


Adrienne Boswell

More green for St. Patrick's Day

Kiwi Lime  Cupcakes