Pesto Stuffed Chicken Thighs

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 6 tablespoons pesto sauce (basil sauce, recipe at end)
• 8 chicken thighs, boned
• 3 tablespoons olive oil
• 2 onions, chopped
• 2 (14 ounce) cans chopped tomatoes
• 1 tablespoon tomato puree
• fresh basil leaf (a good handful)
• 1/4 pint wine
• 1 red pepper, deseeded and sliced
• 1 yellow pepper, deseeded and sliced
• 1 orange bell pepper, deseeded and sliced
• 2 teaspoons ground paprika (to garnish)
• 2 teaspoons basil leaves (to garnish)
• salt
• fresh ground black pepper
• 1 cup tightly packed fresh basil leaf
• 3 garlic cloves, crushed
• 2 ounces chopped almonds
• 1/2 cup virgin olive oil
• 1 ounce butter
• 1 ounce parmesan cheese

Recipe

• 1 spread a little pesto under the skin of each chicken thigh.
• 2 heat 2 tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
• 3 remove with slotted spoon and reserve whilst sautéing the remainder.
• 4 heat remaining oil in pan add onions and sauté for 3 minutes.
• 5 stir in tomatoes and tomato puree.
• 6 add basil leaves and simmer for 5 minutes.
• 7 stir in wine and simmer for 5 minutes more.
• 8 season to taste.
• 9 lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
• 10 bake at 375°f/190°c for 25 minutes.
• 11 garnish with some more basil leaves.
• 12 pesto sauce: liquidise all ingredients.