8-10 boneless chicken thighs
Sun dried tomato pesto
1 heaping spoon grated parmesan (optional “secret ingredient”)
Preheat oven to 375 (F).
Start with the ricotta and pesto
Mix, and add in parmesan (optional, but IMHO really adds a mysterious trace flavor):
Distribute on chicken thighs in a pan; place thighs rough-side up. Spread cheese-and-pesto mix evenly in the pocket made by each thigh.
Bake for 40 minutes. Best served over rice other plain cooked grain.
Also good cut into pieces and served over linguine.