PESTO STUFFED CHICKEN THIGHS

Pesto Stuffed Chicken Thighs image

A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation!

Provided by Norahs Girl

Categories Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

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
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

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.

Nutrition Facts : Calories 1077.3, Fat 82.4, SaturatedFat 18.8, Cholesterol 179.4, Sodium 377, Carbohydrate 27.5, Fiber 7.3, Sugar 12.2, Protein 42.6

*** Explore more Pesto Stuffed Chicken Thighs Recipes »

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