RICOTTA-PESTO STUFFED CHICKEN THIGHS

Ricotta-Pesto Stuffed Chicken Thighs image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 8

1 cup(s) ricotta cheese
1/4 cup(s) grated parmesan cheese
1/2 cup(s) pesto
4 large boneless chicken thighs
salt and pepper
1 can(s) cream of mushroom soup
1/4 cup(s) each white wine & milk
pine nuts and basil for garnish

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