STUFFED CHICKEN THIGHS WITH SPINACH AND CREAM CHEESE
Stuffed Chicken Thighs with Spinach and Cream Cheese looks gourmet but you can actually make this dish quickly enough for a weeknight meal. So good!
Provided by Ilona Orzechowska
Time 50m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 270 calories, Sugar 0.8 g, Sodium 303.2 mg, Fat 15.2 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.1 g, Protein 30.7 g, Cholesterol 159.6 mg
SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS
Spinach and Swiss Cheese Stuffed Chicken Thighs - Healthy, simple, delicious. These chicken thighs are, quite literally, bursting with flavor with each bite you take. Baked to perfection in a seasoned white wine sauce that you'll want to douse all over your plate!
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h
Number Of Ingredients 17
Steps:
- Prep: Preheat oven to 350 F degrees.
- Filling: Add the olive oil to a skillet and heat over medium heat. Add the onion and sauté until the onion is translucent. Add the spinach, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika and stir. Cook for 2 minutes then let the mixture cool for a few minutes. Add the 1 cup of the Swiss cheese to spinach mixture and mix.
- Season: Pat dry chicken thighs; lay them flat, inside up. Season the thighs on both sides with oregano, salt, pepper and paprika to taste.
- Roll: Place 2 tbsp of spinach and cheese mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed. Roll the thighs and secure with toothpicks, 2 per thigh.
- Make sauce: Mix the sauce ingredients together, and pour over the thighs.
- Bake: Place the thighs to a 8x8-inch baking dish or a 9x13-inch baking dish, depending on the size of the chicken thighs. Cover with foil and bake for 30 minutes. Remove foil and sprinkle the remaining cheese over the chicken. Bake for another 5 to 10 minutes or until the cheese has melted.
- Serve: Serve over cooked rice or mashed potatoes.
Nutrition Facts : ServingSize 1 thigh, Calories 469 kcal, Carbohydrate 5 g, Protein 32 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g
CHICKEN THIGHS WITH SHALLOTS & SPINACH
This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.
Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
SPINACH AND FETA STUFFED CHICKEN
My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. -Jim Knepper, Mount Holly Springs, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly., Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string. , In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes., Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.
Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
STUFFED CHICKEN THIGHS
Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet.
Provided by Annie H
Categories Chicken Thigh & Leg
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
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.
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