Ricotta Pesto Stuffed Chicken Thighs Recipes

GRILLED PESTO STUFFED CHICKEN THIGHS

Steps:

• Preheat the grill.
• Loosen skin from thighs to form a pocket; stuff with pesto.
• Season chicken with salt and pepper.
• Grill the chicken, turning once, until cooked through, about 35 minutes.
• Meanwhile, mash garlic with 1/8 teaspoon salt to form a paste; stir in 1 tablespoon olive oil and brush on bread slices.
• Toast bread on grill.
• Serve chicken on bread, garlic side up.

PESTO STUFFED CHICKEN THIGHS

Steps:

• Spread a little pesto under the skin of each chicken thigh.
• Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
• Remove with slotted spoon and reserve whilst sautéing the remainder.
• Heat remaining oil in pan add onions and sauté for 3 minutes.
• Stir in tomatoes and tomato puree.
• Add basil leaves and simmer for 5 minutes.
• Stir in white wine and simmer for 5 minutes more.
• Season to taste.
• Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
• Bake at 375°F/190°C for 25 minutes.
• Garnish with some more basil leaves.
• Pesto Sauce: Liquidise all ingredients.

BAKED ITALIAN CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine ricotta cheese, Parmesan cheese, Italian seasoning, and salt in a small bowl and set aside.
• Season chicken thighs on both sides with garlic powder and salt.
• Heat olive oil in an oven-proof skillet over medium-high heat. Place chicken thighs, smooth-side down in pan and brown, 3 to 4 minutes. Flip thighs over and remove skillet from heat. Top each thigh with an equal amount of ricotta cheese mixture. Spoon marinara sauce over the ricotta cheese and around the chicken thighs.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and leave oven on.
• Top chicken with mozzarella cheese and return to the oven until cheese has melted, 2 to 3 minutes. Garnish with parsley and serve.

CRUNCHY BAKED PESTO CHICKEN THIGHS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Combine panko, Parmesan cheese, olive oil, salt, and pepper in a bowl.
• Place chicken thighs onto the prepared baking sheet and coat each side with pesto. Press panko mixture onto chicken.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

RICOTTA-PESTO STUFFED CHICKEN THIGHS

Steps:

• Pound out the thighs to make them more unified. Season with salt and Pepper.
• In a bowl mix the ricotta, pesto, and Parmesan cheese. Put a spoonful on each thigh and roll up securing with a toothpick.
• Set the chicken in the bottom of a slow cooker. Mix the soup with the milk and white wine. Pour over the chicken.
• Cook on low for 6 hours. Serve garnished with pine nuts and basil