Name: Herb-and-Cheese-Filled Chicken Thighs
Ingredients: 1.5 cups fresh bread crumbs; 1.5 cups freshly grated Parmesan cheese (4 1/2 ounces); 2 large eggs (lightly beaten); 0.5 cup grated Provolone cheese (1 1/2 ounces); 0.5 cup coarsely chopped basil; 0.25 cup coarsely chopped flat-leaf parsley; Finely grated zest of 2 lemons; 1 tablespoon finely chopped rosemary; 16 boneless chicken thighs with skin (about 5 ounces each); Salt and freshly ground pepper

Ingredients

1.5 cups fresh bread crumbs
1.5 cups freshly grated Parmesan cheese (4 1/2 ounces)
2 large eggs (lightly beaten)
0.5 cup grated Provolone cheese (1 1/2 ounces)
0.5 cup coarsely chopped basil
0.25 cup coarsely chopped flat-leaf parsley
Finely grated zest of 2 lemons
1 tablespoon finely chopped rosemary
16 boneless chicken thighs with skin (about 5 ounces each)
Salt and freshly ground pepper

Steps

Preheat the oven to 450°. In a medium bowl, combine the fresh bread crumbs, Parmesan cheese, eggs, Provolone, chopped basil, chopped parsley, lemon zest and rosemary. Set the chicken thighs, skin side down, on a work surface and season with salt and freshly ground pepper. Mound 1/4 cup of the herb-and-cheese filling on each thigh. Fold the sides of the thighs over the filling to enclose it and tie each chicken thigh in 2 or 3 places with kitchen string. Season the chicken thighs with salt and pepper.
Arrange the stuffed chicken thighs on a large, rimmed baking sheet and roast for about 35 minutes, or until golden brown. Let the chicken rest for 10 minutes, then discard the strings and serve.