Pesto Stuffed Chicken Thighs |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A favourite of mine for an informal dinner party. Change the basil pesto for the sun-dried tomato version for a variation! 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 |
Directions:
1. Spread a little pesto under the skin of each chicken thigh.
2. Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
3. Remove with slotted spoon and reserve whilst sautéing the remainder.
4. Heat remaining oil in pan add onions and sauté 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 375°F/190°C for 25 minutes.
11. Garnish with some more basil leaves.
12. Pesto Sauce: Liquidise all ingredients.
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