Course: Main Dishes
Serves: 4 to 6
Prep: Moderate
Method: Baking


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


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.
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.
Bake for 18 to 20 minutes, or until golden.

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