Herb and cheese-filled chicken thighs and stuffed roasted chicken thighs are two recipes for baked stuffed chicken thighs. The first recipe takes one hour and 15 minutes to make while the second takes about 55 minutes.
For the herb and cheese-filled chicken thighs, preheat the oven to 450 degrees. In a medium bowl, combine 1 1/2 cups of fresh breadcrumbs, 1 1/2 cups of Parmesan cheese, 2 large eggs, slightly beaten, and 1/2 cup of grated Provolone. Also add 1/2 cup of chopped basil, 1/4 cup of chopped parsley, 1 tablespoon of chopped rosemary and the grated zest of 2 lemons. Set 16 boneless thighs skin-side down, and season with salt and pepper. Place 1/4 cup of the mixture in each thigh, tie them closed with kitchen string, and season again with salt and pepper. Arrange the thighs on a baking sheet, and bake for about 35 minutes. Let the chicken rest for 10 minutes before serving.
For the stuffed roasted chicken thighs recipe, preheat the oven to 400 degrees. Cut 1/3 pound of ham into 1/2-by-4-inch rectangles. Cut a 4-ounce block of feta in the same fashion. Place 4 8-ounce boneless thighs skin-side down, and sprinkle with pepper. Top each with 1/2 teaspoon of Dijon mustard, and spread evenly. Place the ham, feta and 1/2 green onion, cut into thirds, in each center. Place the chicken skin-side up, and bake for 40 minutes.