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Georgia Pecan & Chive Stuffed Chicken Thighs with Balsamic Drizzle



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8 boneless, skinless chicken thighs
1/4 tsp. salt and pepper
1/2 cup finely chopped Georiga pecans, plus more for garnish
1/3 cup chive-and-onion flavored cream cheese
Olive oil, to brush, as needed
1/2 cup dry bread crumbs
2 1/2 tbsp. balsamic dressing
4 green onions, green part only, finely chopped


  1. 1
    To stuff chicken pieces, open boned thighs to lie flat (de-boned section facing up).
  2. 2
    Season with salt and pepper.
  3. 3
    Preheat oven to 350°F; lightly oil a 13" by 9" baking dish.
  4. 4
    Stir together 1/2 cup pecans and the cream cheese until well blended.
  5. 5
    Place a heaping tablespoon of mixture on one side of each thigh; fold over other side to cover filling, pressing halves firmly together.
  6. 6
    Brush lightly with olive oil and sprinkle with breadcrumbs.
  7. 7
    Place stuffed chicken pieces on sheet and bake 30 minutes. (Thighs will separate slightly at cut end.) Cool on sheet 5 minutes.
  8. 8
    With knife, cut through opening in each stuffed thigh to make two filled halves.
  9. 9
    Sprinkle each half with pecans to garnish, then drizzle each with 1/2 tsp. balsamic dressing. Top generously with green onion and serve.


Balsamic Dressing is balsamic vinegar that has been reduced to a thickened sweet-tart syrup. It can be found among other vinegars in fine supermarkets. If unavailable, you can make it by boiling balsamic vinegar until reduced by half; allow to cool before using.

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preparation methods
cuisines North & South American
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