Pesto Tomato Stuffed Chicken

Pesto Tomato Stuffed Chicken


  • 3 lb Chicken thighs, boneless and skinless
  • 150g Traditional Ricotta Cheese
  • 30g Sundried tomatoes, sliced
  • 100g Panko


  • 80g basil
  • 1/4 cup olive oil
  • 1/4 cup nuts (pine nuts or walnuts)
  • Half a head of garlic


  1. Preheat oven to 400 F.
  2. Prepare your pesto by blending ingredients until it’s your desire consistency
  3. Mise en place: prepare your workstation with bowls/plates holding your chicken, salt, pesto, ricotta, sundried tomatoes, panko.
  4. Prepare a baking tray
  5. Use one hand to handle the chicken thighs and the other to season or place sauces on.
  6. Salt the outside of the chicken thigh then flip and salt the inside.
  7. Layer your pesto, ricotta, sundried tomatoes inside the chicken thigh
  8. Fold closed and roll through panko
  9. Place on baking tray and repeat until all pieces are completed
  10. Bake at 400 F for 1h or until internal temperature reaches 165 F.

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