ricotta-pesto stuffed chicken thighs

How To Make ricotta-pesto stuffed chicken thighs

• 1

  Pound out the thighs to make them more unified. Season with salt and Pepper.
• 2

  In a bowl mix the ricotta, pesto, and Parmesan cheese. Put a spoonful on each thigh and roll up securing with a toothpick.
• 3

  Set the chicken in the bottom of a slow cooker. Mix the soup with the milk and white wine. Pour over the chicken.
• 4

  Cook on low for 6 hours. Serve garnished with pine nuts and basil
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