Kitchen Sink Stuffed Chicken

Do you ever have one of those nights where you have a bunch of stuff in the refrigerator that has to be used up but on the surface it really doesn’t look like it goes together?

That’s what was going through my head last night as I stood in front of the refrigerator, doors wide open, just staring inside. Sometimes it’s a wash, BUT SOMETIMES that crazy concoction actually works!

Here’s my latest creation: Pesto Asparagus Stuffed Chicken Wrapped in Bacon AKA Kitchen Sink Stuffed Chicken - Enjoy!



  • 8 organic boneless skinless chicken thighs
  • 1/2 cup basil pine nut pesto sauce (or your favorite pesto)
  • 16-24 asparagus spears
  • 1/4 cup pecorino romano, grated
  • 8 slices bacon

Directions:  Preheat oven to 400°.  Place chicken thighs on foil-lined baking sheet and spread pesto on top.  Trim asparagus spears to size of chicken thighs and place 2-3 on top of pesto, top each one with a sprinkle of pecorino romano.  Fold chicken thighs in half and wrap with one piece of bacon. Bake for 30-40 minutes or until chicken is fully cooked.  Turn oven on broil (high) and cook until bacon is crispy (about 3-5 minutes).

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