Okay the photographs completely do not do it justice. This was one of the more delicious things I’ve cooked in a while, and I did it by throwing together a bunch of different ingredients that I thought would taste good together–and by golly they did.
To make this recipe even simpler, I’m not even sure I would bother will rolling the filling into the chicken the next time. The flavors taste good together, but really, the filling didn’t stay in the chicken as well as I had hoped. So if you want to make this easier on yourself, just wrap up chicken thighs with bacon, and put in on top of the filling and have at it.
Sort of like having the best of bacon-wrapped chicken tenders, and artichoke spinach dip all in one. How can you go wrong with that?
Chicken with Pesto and Veggies
- Mix everything except the chicken and the bacon together.
Open up the butterflied chicken thighs and spread the mixture on to the chicken.
- Roll it up and wrap each thigh with two pieces of bacon each.
Place all the leftover filling on the bottom of a baking container and place the wrapped chicken thighs on top.
- Bake at 350 degrees for 30 minutes or until the chicken reached an internal temperature of 160-165 degrees.
- Turn on the broiler and broil until the bacon crisps up.
- Place into a baking container and place all the leftover filling onto one side of the container.
To further simplify this recipe, just wrap up chicken thighs with bacon, and put in on top of the filling rather than butterflying the thighs and taking time to roll the filling inside it. Adjust cooking time to ensure the chicken is cooked through.