I made this for a quick, yummy anniversary dinner and served with garlic Parmesan rice.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray.

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  • Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl.

  • Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet.

  • Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.

Cook's Note:

Use the shredded cheese of your choice.

Nutrition Facts

466 calories; 34.8 g total fat; 105 mg cholesterol; 991 mg sodium. 4 g carbohydrates; 33.3 g protein; Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/13/2018
11.9.18 I loosely followed this recipe but well enough that I feel my review is valid. I had five blsl thighs. Combined 3/4c shredded mozzarella & 1/4c pesto. I unrolled the thighs & divided the mixture on each. Then rolled & wrapped a piece of bacon around it like a bacon-wrapped filet bacon touching the chicken "side " not the pesto & secured with a toothpick. Placed on baking dish. Cut pieces of uncooked bacon to lay over pesto & raw chicken that was visible in an attempt to have the chicken not be dry/hard. At that time I realized I hadn't seasoned the chicken at all. 'Considered sprinkling with spices then but didn't. There really wasn't a need anyway. The pesto & bacon seasoned it nicely. Baked twenty minutes at 350. To the oven I baked white rice for thirty & had a nice dinner. Fancy-ish but not too timeconsuming. Yay!:D Read More
(1)
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/13/2018
11.9.18 I loosely followed this recipe but well enough that I feel my review is valid. I had five blsl thighs. Combined 3/4c shredded mozzarella & 1/4c pesto. I unrolled the thighs & divided the mixture on each. Then rolled & wrapped a piece of bacon around it like a bacon-wrapped filet bacon touching the chicken "side " not the pesto & secured with a toothpick. Placed on baking dish. Cut pieces of uncooked bacon to lay over pesto & raw chicken that was visible in an attempt to have the chicken not be dry/hard. At that time I realized I hadn't seasoned the chicken at all. 'Considered sprinkling with spices then but didn't. There really wasn't a need anyway. The pesto & bacon seasoned it nicely. Baked twenty minutes at 350. To the oven I baked white rice for thirty & had a nice dinner. Fancy-ish but not too timeconsuming. Yay!:D Read More
(1)
Rating: 4 stars
11/13/2018
11.9.18 I loosely followed this recipe but well enough that I feel my review is valid. I had five blsl thighs. Combined 3/4c shredded mozzarella & 1/4c pesto. I unrolled the thighs & divided the mixture on each. Then rolled & wrapped a piece of bacon around it like a bacon-wrapped filet bacon touching the chicken "side " not the pesto & secured with a toothpick. Placed on baking dish. Cut pieces of uncooked bacon to lay over pesto & raw chicken that was visible in an attempt to have the chicken not be dry/hard. At that time I realized I hadn't seasoned the chicken at all. 'Considered sprinkling with spices then but didn't. There really wasn't a need anyway. The pesto & bacon seasoned it nicely. Baked twenty minutes at 350. To the oven I baked white rice for thirty & had a nice dinner. Fancy-ish but not too timeconsuming. Yay!:D Read More
(1)
Rating: 4 stars
05/23/2017
this was really good! i used chicken breasts because that was what i had i just pounded it down and rolled it up with the pesto and cheese and secured it with toothpicks. will make again! Read More
(1)
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Rating: 5 stars
06/23/2018
I normally don't look at recipes that don't have at least 100 reviews but I'm glad this one caught my attention. We love bacon but I left it out figuring that the skin wouldn't get crispy. Ended up with very tasty chicken and crispy skin. Bacon wasn't needed! Nor is any additional sauce. I only used 1/4 of the pesto/mozzarella (total of 2 tablespoons pesto and 1 tbsp. mozzarella). I first inserted the pesto/mozzarella; try to open the pocket where a flap of skin can be tucked under the thigh. Then enlarge the pocket over the thigh leaving the rest of the skin attached to the thigh. Spread around the pesto/mozzarella then tuck the skin flap under the thigh. Then I sprinkled on the seasoning Yes I'll make this again - it is terrific and easy! Read More
Rating: 4 stars
03/10/2017
This was pretty darn good:) It's a variation of one of the meals we make...a bacon wrapped chicken with cream cheese and jalapenos on the inside. I made a homemade cheesy cream sauce and poured over before placing into the oven. (You can also just add a can of cream of chicken soup and spread over the chicken.) Superb. The chicken was super moist and the bacon chewy. Nice job! Thanks for the recipe! Read More
Rating: 5 stars
02/03/2019
I used shredded co-jack instead of mozzarella turned out fabulous! Read More
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