Herb-And-Cheese-Filled Chicken Thighs

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1 1/2 cups fresh bread crumbs

1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)

2 large eggs, lightly beaten

1/2 cup grated Provolone cheese (1 1/2 ounces)

1/2 cup coarsely chopped basil

1/4 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

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