Pesto Stuffed Chicken Thighs
These Pesto Stuffed Chicken Thighs are simple for an every-day dinner, or make an excellent dinner party dish
Calories per serving: 394kcal
Ingredients
- 6 Chicken thighs
6 tablespoons Basil Pine Nut Pesto- 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
Instructions
- 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
- 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.
Notes
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.
Scan for full nutrition info and step-by-step photos.
