Chicken Thighs With Stuffing 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

Steps:

• Preheat oven to 425°F. Grease a 9x13 baking dish and set aside.
• Prepare stuffing according to directions and cool completely.
• Lay each chicken thigh on a cutting board and place stuffing in the center (approximately 2-3 tablespoons depending on the size of the chicken thighs).
• Fold each chicken thigh closed around the stuffing and tightly wrap with bacon. Sprinkle garlic powder and paprika on top of the thighs.
• Place any leftover stuffing on the bottom of the baking dish and place chicken thighs seam side down on top of the stuffing.
• Bake for 35 minutes or until chicken reaches an internal temperature of 165°F.

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 THIGHS AND STUFFING BAKE

Steps:

• 1. Add 1 1/2 cup hot water to stuffing mix and seasoning packet..fluff with fork.
• 2. Place 4 chicken thighs in 7x 11 inch baking pan. Sprinkle lemon sage and adobo seasoning over thighs.
• 3. Mix 1/2 cup milk with can of chicken gravy and pour over thighs.
• 4. Top with stuffing and bake 35 minutes at 375 degrees.

ONE-DISH CHICKEN AND STUFFING BAKE

Steps:

• Mix water and butter. Add stuffing. Mix lightly.
• Spoon stuffing along center of 3-quart shallow baking dish. Arrange chicken on each side of stuffing and sprinkle with paprika.
• Mix soup, milk and parsley. Pour over chicken. Cover.
• Bake at 400 degrees F for 30 minutes or until done.