ricotta-pesto stuffed chicken thighs

Name: Ricotta-Pesto Stuffed Chicken Thighs
Prep time: 10 min
Cook time: 6 h
Yield: 2
Cuisine: Italian
Ingredients: 1 cup(s) ricotta cheese; 1/4 cup(s) grated parmesan cheese; 1/2 cup(s) pesto; 4 large boneless chicken thighs; salt and pepper; 1 can(s) cream of mushroom soup; 1/4 cup(s) each white wine & milk; pine nuts and basil for garnish

13 Pinches 1 Photo

barbara lentz

beulah, MI

Updated on Jan 16, 2022

yummy

Rate

prep time 10 Min

cook time 6 Hr

method Slow Cooker Crock Pot

yield 2-4 serving(s)

Ingredients

1 cup ricotta cheese
1/4 cup grated parmesan cheese
1/2 cup pesto
4 large boneless chicken thighs
salt and pepper
1 can cream of mushroom soup
1/4 cup each white wine & milk
pine nuts and basil for garnish

How To Make ricotta-pesto stuffed chicken thighs

Step 1

Pound out the thighs to make them more unified. Season with salt and Pepper.

Step 2

In a bowl mix the ricotta, pesto, and Parmesan cheese. Put a spoonful on each thigh and roll up securing with a toothpick.
Step 3

Set the chicken in the bottom of a slow cooker. Mix the soup with the milk and white wine. Pour over the chicken.
Step 4

Cook on low for 6 hours. Serve garnished with pine nuts and basil
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