8 boned, skinned chicken thighs
2 oz. cream cheese
2 oz. Mozzarella cheese
2 oz. Parmesan cheese
1 clove garlic
1 tbsp. chopped fresh parsley (1 1/2 tsp. dry)
1 tbsp. chopped fresh oregano (1 1/2 tsp. dry)
1 tbsp. chopped chives
2 tbsp. finely chopped green pepper
2 med. tomatoes, peeled, seeded, finely chopped
Salt and pepper to taste
1/2 c. dry white wine
2 tbsp. Parmesan cheese, grated

In food processor, mix together the cheeses, garlic and herbs. Stuff each chicken thigh with approximately 1 1/2 tbsp. of the mixture. Place the stuffed thighs in a baking dish.

Combine green pepper, tomatoes, salt and pepper. Pour wine over chicken in the baking dish and spoon tomato mixture over the chicken. Sprinkle grated Parmesan cheese over all. Bake at 350 degrees for 30-40 minutes or until juices run clear when pierced with a fork.

Serves 4.