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- 100 g
(3½oz) fresh white breadcrumbs
- 40 g
(1½oz) Parmesan cheese, grated
- 2
medium eggs, lightly beaten
- 3 Tbsp.
freshly chopped basil
Finely grated zest of 1 lemon
- 8
skinless and boneless chicken thigh fillets
- 8
streaky bacon rashers
- Step 1
Preheat oven to 220°C (200°C fan) mark 7. In a medium bowl, mix together the breadcrumbs, cheese, eggs, basil, lemon zest and plenty of seasoning.
- Step 2
Open out chicken thigh fillets on a board, smooth side down. Spoon ⅛ of the mixture down the centre of each, then fold meat over the filling.
- Step 3
Wrap a rasher of bacon around each fillet to help secure filling in place. Transfer the wrapped thighs (seam-side down) to a non-stick baking tray and cook for 25-30min until golden and cooked through. Serve with seasonal vegetables.
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If you prefer use 1tbsp of dried basil instead of fresh
Per Serving:
- Calories: 478
- Total carbs: 19 g
- Sugars: 1 g
- Total fat: 26 g
- Saturated fat: 9 g
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
