Chicken Thighs Stuffed With Chard Food

BAKED MUSHROOM STUFFED CHICKEN THIGHS

Steps:

• How to Make Amazing Mushroom Stuffed Chicken Thighs:
• In a large bowl, combine thighs, grated onion, 1 cup mayo, 1 tsp salt and 1 Tbsp Mrs. Dash. Mix and marinate in the fridge while prepping your mushroom stuffing.
• Rinse and pat dry your mushrooms. Slice mushrooms and finely dice 1/2 onion. heat a large pan over medium heat, then add 2 Tbsp olive oil. Add in sliced mushrooms and diced onion. Cover and cook 8 minutes, stirring occasionally. You want the liquid from the mushrooms to remain in the pan. Sprinkle with in 1 tsp salt, 1/2 tsp pepper and 2 Tbsp Flour and whisk everything together. Saute an additional 30 sec until mushrooms have a gravy-ish consistency.
• Place your marinated chicken thigh, top side down, on a clean surface. Spread out your chicken thigh and place a heaping Tbsp of mushroom filling into the center. Cover the mushrooms with the sides of your chicken thigh and place folded side down into a baking pan, keeping the mushrooms sealed in the chicken (The toothpicks aren't necessary). They don't fall apart.
• For this recipe I arranged them on 2 (11x9") metal pans. Glass baking dishes work well too. Make sure you aren't crowding the pans (the thighs should barely be touching). Once all of the thighs are in the pans, sprinkle a little more Mrs. Dash over the top.
• Cover the pans with aluminum foil and bake at 350 for 1 hour, then remove the foil, drain off about 75% of the liquid and discard (or keep for gravy) and bake an additional 15 min. If you want the tops to be crisp and browned, set the oven to broil and continue to bake another 3-5 min or until the tops are golden. Brush with a little olive oil to make it pretty.

STUFFED CHICKEN THIGHS WITH SPINACH AND CREAM CHEESE

Steps:

• Preheat oven to 400°F.
• Line pan with foil or parchment paper sprayed with oil to keep pan from getting sticky and for easier clean-up.
• In a medium bowl mix spinach, cream cheese, ⅛ teaspoon salt, garlic powder, and black pepper. Then set aside.
• Unroll chicken thighs, season both sides with remaining salt.
• Divide cream cheese mixture between chicken thighs, putting it into the middle of each one.
• Roll the chicken thigh back up around the stuffing and secure with a toothpick.
• Place chicken thighs on pan, toothpick-side-up. Bake for 30-35 minutes until temperature of the chicken reaches 165°F on an instant read thermometer.

STUFFED CHICKEN THIGHS

Steps:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment or foil.
• In a large bowl, mix the sausage, parsley and minced onion. Divide into 8 equal portions and shape each into a log no longer than the length of the chicken where the bone was.
• Place chicken skinned side down and open them out. Place a log in the center of each thigh where the bone was and fold the chicken around it.
• Wrap each thigh in one strip of bacon, seam side under the chicken.
• Place the chicken on the prepared pan and brush each thigh with the honey.
• Bake for 35 minutes or until cooked through and the bacon is golden brown and crispy. Let the chicken rest for 10 minutes before serving.

CHICKEN THIGHS STUFFED WITH CHARD

Steps:

• Cut chard stems into 1- to 2-inch lengths, and coarsely chop leaves. Gently boil stems until almost tender. Add chopped leaves. Cook until soft, another couple of minutes. Drain well, pressing out water.
• Put 2 tablespoons oil in large skillet over medium-low heat and add garlic; cook until garlic begins to color, a couple of minutes. Add pine nuts and cook another minute, stirring, then add chard, raisins and salt and pepper; cook, stirring, for about 2 minutes. (Stuffing can be refrigerated for two days.)
• Put each thigh between plastic wrap and pound thin, without tearing. Sprinkle with salt. Put spoonful of stuffing on one end and roll. Skewer closed with a toothpick or two.
• Put remaining oil in large, deep skillet over medium-high heat. Add thighs, browning on one side for about 5 minutes and adjusting heat if needed, then turn. Cook a minute or two, then turn heat to medium-low and add sherry. Let bubble for about 30 seconds, cover, and cook about 5 minutes, or until chicken thighs are quite firm and cooked through.
• Remove to a platter. Reduce liquid in pan over high heat, if needed, and spoon over chicken. Garnish with parsley, and serve.

STUFFED CHICKEN THIGHS

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.

CHICKEN "PICCATA" WITH CHARD OR BEET GREENS

Steps:

• Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
• Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
• Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
• Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
• If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
• Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.