Stuffed Chicken Thighs
100g/3½oz/2 cups fresh white breadcrumbs
4 tbsp freshly grated Parmesan
2 medium (US large) eggs, beaten
3 tbsp chopped fresh basil
finely grated zest of 1 lemon
8 boneless, skinless chicken thighs
8 streaky bacon rashers (slices)
salt and ground black pepper
1 Preheat the oven to 220°C/425°F/Gas 7.
2 Mix together the breadcrumbs, Parmesan, beaten eggs, basil, lemon zest and seasoning in a bowl.
3 Open out the chicken thighs, smooth-side down, and spoon half of the stuffing down the centre of each. Fold the chicken over the filling and wrap each fillet in bacon.
4 Place the wrapped thighs, seam-side down, on a non-stick baking tray. Cook in the oven for 25–30 minutes until golden brown and cooked through. Serve with green vegetables.