Cheesy Italian-Style Chicken Thighs

Servings: 4 (2 thighs each)

Ingredients

• 3/4 cup (3 ounces) Wisconsin fontina cheese, shredded
• 1/4 cup (about 2 ounces) Wisconsin parmesan cheese, grated
• 1/3 cup prepared pesto
• 1/2 teaspoon Italian seasoning
• 1 green onion, thinly sliced
• 2 slices bacon, fried crisp, diced
• Salt and pepper to taste
• 8 chicken thighs (about 2 pounds), bone-in with skin

Instructions

1. Heat oven to 375 degrees F.
2. In medium bowl, combine all ingredients except chicken; mix well. Spread mixture under skin of each thigh and secure skin with wooden picks.
3. Season exterior of skin with additional salt, pepper and Italian seasoning, if desired.
4. Bake on rimmed baking sheet for 25 to 30 minutes or until skin is golden and juices run clear.
5. Let rest for 5 minutes before removing wooden picks and serving.

Attribution

Recipe and photo used with permission from: Dairy Farmers of Wisconsin