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Gorgonzola  Chicken Thighs

Gorgonzola  Chicken Thighs


This recipe features Filippo Berio Olive Oil

  • 1/3 cup (2 1/2 ounces) Gorgonzola cheese
  • 6 tablespoons plain dry bread crumbs, divided
  • 1 teaspoon ground black pepper
  • 2 to 2 1/2 pounds skinless, boneless chicken thighs
  • Filippo Berio Olive Oil or Filippo Berio Extra Light Olive Oil
  • 1/4 teaspoon salt


Course: Main Dishes

Prep: Moderate

Serves: 4 to 6

Method: Baking

  1. Preheat the oven to 400°F. In a small bowl, mash and mix the cheese, 2 tablespoons bread crumbs, and pepper with a fork. Lay the thighs, smooth side down, on a work surface. Crumble on the cheese mixture, then press to flatten. Roll up the chicken thighs and secure with a sturdy pointed toothpick.
  2. Spray all sides of the chicken bundles with olive oil from a mister or coat with a pastry brush dipped in oil. Spread 2 tablespoons bread crumbs and the salt on a sheet of waxed paper. Dip the thighs into the crumbs to lightly coat all sides. Shake off excess. Set on a large baking sheet. Mist all sides with oil.
  3. Bake for 18 to 20 minutes, or until golden.

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