I love this recipe. It utilizes a very inexpensive chicken thigh, you can use skin on, which I prefer, or opt for a more health conscious skinless cut. I buy the thighs skin-on and bone in. I like these because I make my own stock, and I use the bones liberated from the chicken for that. The skin brings a great deal of flavor to the dish and gives a nice golden brown, crisp texture.

As for the stuffing I like to use the end pieces of French bread cut into 1/2 “ cubed pieces. I keep these in the freezer when I cut bread to serve, and save them for stuffing or process them for bread crumbs if needed.

Fresh basil works best for this recipe. I grow my own in the garden and recommend that everyone grow basil. The work vs. reward is amazing. Basil is grown very easily with good sunlight and drainage, indoors, or out.


This recipe makes for 6, medium chicken thighs.

¼ cup fresh basil finely chopped

1 cup bread tasted and cubed ½ pieces

2 medium size garlic cloves, ground with fine grater.

1 large or two small, medium sized tomatoes, roma is a good choice year-round.

½ tsp sea salt

¼ tsp coarse pepper

¼ cup olive oil

Toss together to incorporate all ingredients.

Chicken thighs

Lay the boneless thigh skin side up and sprinkle with parmesan cheese salt and pepper on skin side. Lay flat, skin side down and add two tablespoons of the filling. Roll sides together and angle a toothpick through to secure.

Rub the bottom of a non-stick baking sheet with a bit of olive oil and place the stuffed thighs sideways on the sheet. Bake at 375 degrees for 25-35 minutes and crust is golden brown and juices run clear when punctured, or 160 degrees with meat thermometer.


You can serve this chicken with your favorite pasta and jarred sauce as a base on the serving plate. Or, as I prefer, just plain tomatoes that have been chopped, drizzled with olive oil, salt, pepper, and crushed red pepper, and roasted in a 500 degree oven for 20 minutes or until tender with browned edges. Garnish with a couple whole fresh basil leaves.

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