1-1/2 cups fresh bread crumbs
1-1/2 cups freshly grated Parmesan cheese (4 1/2 ounces) 2 large eggs, lightly beaten
1/2 cup grated Provolone cheese (1 1/2 ounces)
1/2 cup coarsely chopped basil
1/4 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**
1 . 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.
2 . 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.
Tip : 1
Make ahead the uncooked, stuffed chicken thighs can be refrigerated overnight. Let them return to room temperature before proceeding with the recipe.
Tip : 2
For easy clean-up, line the baking sheet with heavy-duty aluminum foil.
Tip : 3 Making your own breadcrumbs is easy. Simply place torn stale bread or toasted bread in the food processor and grind well.
Suggested Pairing:Joe Bastianich suggests a not-too-heavy, rustic red from Sicily's Valle dell'Acate for this cheesy stuffed chicken .
