Pesto & Basil Stuffed Chicken Thigh Fillets

(25)
Time 70 min
Difficulty Easy
Serves 4-6

Ingredients:

Tegel Fresh Chicken Skinless Thighs

Method:

1. Preheat oven to 180°C. Lay the 8 Tegel Fresh Chicken Skinless Thighs out flat. Smear with basil pesto and top with a layer of basil leaves. Roll up and place in a lightly greased baking dish that holds the chicken snugly, about 18cm x 24cm.

2. Combine the breadcrumbs, parmesan and pine nuts and scatter over the thighs. Bake for 1 hour until cooked through.

3. Serve with mashed potatoes or polenta and steamed vegetables.

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