Herb-and-cheese-filled chicken thighs recipe

Chicken second courses

1½ cups fresh bread crumbs 1½ cups freshly grated Parmesan cheese (4½ ounces) 2 large eggs, lightly beaten ½ cup grated Provolone cheese (1½ ounces) ½ cup coarsely chopped basil ¼ cup coarsely chopped flat-leaf parsley Finely grated zest of 2 lemons 1 tablespoon finely chopped rosemary 16 boneless chicken thighs with skin (about 5 ounces each) Salt and freshly ground pepper