Pesto Stuffed Chicken Thighs Recipe

Name: Pesto Stuffed Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons pesto sauce (basil sauce, recipe at end); 8 chicken thighs, boned; 3 tablespoons olive oil; 2 onions, chopped; 2 (14 ounce) cans chopped tomatoes; 1 tablespoon tomato puree; fresh basil leaf (a good handful); 1/4 pint white wine; 1 red pepper, deseeded and sliced; 1 yellow pepper, deseeded and sliced; 1 orange bell pepper, deseeded and sliced; 2 teaspoons ground paprika (to garnish); 2 teaspoons basil leaves (to garnish); salt; fresh ground black pepper; Pesto Sauce; 1 cup tightly packed fresh basil leaf; 3 garlic cloves, crushed; 2 ounces chopped almonds; 1/2 cup virgin olive oil; 1 ounce butter; 1 ounce parmesan cheese

Servings: persons

6 tablespoons pesto sauce (basil sauce, recipe at end)
8 chicken thighs, boned
3 tablespoons olive oil
2 onions, chopped
2 (14 ounce) cans chopped tomatoes
1 tablespoon tomato puree
fresh basil leaf (a good handful)
1/4 pint white wine
1 red pepper, deseeded and sliced
1 yellow pepper, deseeded and sliced
1 orange bell pepper, deseeded and sliced
2 teaspoons ground paprika (to garnish)
2 teaspoons basil leaves (to garnish)
salt
fresh ground black pepper
Pesto Sauce
1 cup tightly packed fresh basil leaf
3 garlic cloves, crushed
2 ounces chopped almonds
1/2 cup virgin olive oil
1 ounce butter
1 ounce parmesan cheese

1
Spread a little pesto under the skin of each chicken thigh.
2
Heat 2 Tbsp of oil in a heavy based saucepan and saute chicken in batches until lightly browned all over.
3
Remove with slotted spoon and reserve whilst sauteing the remainder.
4
Heat remaining oil in pan add onions and saute for 3 minutes.
5
Stir in tomatoes and tomato puree.
6
Add basil leaves and simmer for 5 minutes.
7
Stir in white wine and simmer for 5 minutes more.
8
Season to taste.
9
Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
10
Bake at 375u00b0F/190u00b0C for 25 minutes.
11
Garnish with some more basil leaves.
12
Pesto Sauce: Liquidise all ingredients.

1068

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 6 tablespoons pesto sauce (basil sauce, recipe at end), 8 chicken thighs, boned, 3 tablespoons olive oil, 2 onions, chopped, and more.

Yes, Pesto Stuffed Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto Stuffed Chicken Thighs

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