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Crispy Stuffed Chicken Thighs with Pasta and Tomatoes


8 boneless, skinless chicken thighs, about 1- 1/2
pounds, trimmed of all fat
2 tablespoons fresh grated Parmesan cheese
1 teaspoon minced garlic
3/4 cup seasoned bread crumbs, divided
2 tablespoons olive oil, divided
1 egg, beaten
14 1/2 - ounce can diced, seasoned tomatoes
8 ounces cooked pasta, white or whole wheat


1. Preheat oven to 375'F. Lay the chicken thighs on a cutting board
cover with wax paper, and pound with a heavy spoon or small,
heavy pan until flat.

2. Combine the cheese, garlic, 1/4 cup of the bread crumbs, and 1
tablespoon oil. Place about 2 tablespoons of cheese stuffing in the
center of each thigh, pull up the sides and secure with a toothpick.

3. Dip each thigh into the egg and roll in the remaining bread crumbs.
Place on a baking sheet with the toothpick down. Drizzle with oil and
bake about 25 minutes.

3. While the chicken bakes heat the tomatoes in a small saucepan
until warm.Place the chicken on the pasta, cover with the
tomatoes, and serve.


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