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The chicken is easy to prepare but tastes, and looks, gourmet!
6 pargiot (boneless chicken thighs)
3 sundried tomatoes (packed in oil)
3 cloves of garlic, peeled
2 tablespoons fresh basil
1/4 cup pesto sauce (I used store-bought) such as Ta’amti Classic Pesto
1/4 cup marinated artichokes
1/2 cup Baron Herzog Chenin Blanc or other dry white wine
In a food processor, pulse tomatoes, garlic, basil, pesto, and artichokes. Mixture should have some small chunks remaining.
Place about one and 1/2 tablespoon of mixture into each piece of chicken. Fold over and secure with toothpick.
Spread remaining mixture over chicken.
Place in Pyrex baking dish. Pour wine at the bottom of the pan.
Allow to marinate for about one hour.
Bake (uncovered) at 350°F for 45 minutes, basting halfway through.
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