RECIPES STUFFED CHICKEN THIGHS RECIPES

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STUFFED CHICKEN THIGHS RECIPE - FOOD.COM



Stuffed Chicken Thighs Recipe - Food.com image

Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken thighs
4 ounces mushrooms
1/2 ounce fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces monterey jack cheese, shredded
1/2 teaspoon paprika
1 teaspoon tarragon
1 teaspoon garlic salt
3 tablespoons honey
1/2 cup water
1 ounce monterey jack cheese

Steps:

  • Wash and pat dry chicken thighs; lay them flat, inside up.
  • Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
  • Wash and stem spinach.
  • Chop spinach and add to mushrooms, tossing to wilt.
  • Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
  • Divide cheese among chicken thighs.
  • Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
  • Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
  • Drizzle honey over all.
  • Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
  • Remove foil and bake another 15 minutes.
  • Sprinkle remaining cheese over chicken and bake until the cheese is melted.
  • Serve with steamed veggies, rice, and a fruit salad.

Nutrition Facts : Calories 197, FatContent 8.9, SaturatedFatContent 4.5, CholesterolContent 75.1, SodiumContent 268.5, CarbohydrateContent 10.2, FiberContent 0.4, SugarContent 9.1, ProteinContent 19.4

STUFFED CHICKEN THIGHS RECIPE - FOOD.COM



Stuffed Chicken Thighs Recipe - Food.com image

Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 12

6 boneless skinless chicken thighs
4 ounces mushrooms
1/2 ounce fresh spinach
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
3 ounces monterey jack cheese, shredded
1/2 teaspoon paprika
1 teaspoon tarragon
1 teaspoon garlic salt
3 tablespoons honey
1/2 cup water
1 ounce monterey jack cheese

Steps:

  • Wash and pat dry chicken thighs; lay them flat, inside up.
  • Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
  • Wash and stem spinach.
  • Chop spinach and add to mushrooms, tossing to wilt.
  • Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
  • Divide cheese among chicken thighs.
  • Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
  • Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
  • Drizzle honey over all.
  • Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
  • Remove foil and bake another 15 minutes.
  • Sprinkle remaining cheese over chicken and bake until the cheese is melted.
  • Serve with steamed veggies, rice, and a fruit salad.

Nutrition Facts : Calories 197, FatContent 8.9, SaturatedFatContent 4.5, CholesterolContent 75.1, SodiumContent 268.5, CarbohydrateContent 10.2, FiberContent 0.4, SugarContent 9.1, ProteinContent 19.4

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