Stuffed Chicken Thighs Another Version 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:

• 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.

STUFFED CHICKEN THIGHS (ANOTHER VERSION)

Steps:

• Rinse and pat dry chicken.
• Combine the chorizo and parsley.
• Stuff the thighs with equal portions of mixture. Fold thighs around stuffing. Secure with toothpicks or kitchen string.
• Dredge in 2 T. of the flour.
• Shake off excess.
• Melt butter in a large skillet on med-high heat.
• Add chicken and saute' until golden brown on all sides. Remove chicken and set aside.
• Add onion and garlic to skillet. Cook until onion is soft.
• Add remaining flour to skillet. Cook over medium heat, stirring until mixture is light brown and smooth.
• Gradually stir in the juice from the tomatoes and water.
• Cook until mixture has thickened.
• Add tomatoes and green pepper to skillet.
• Top with the chicken thighs.
• Simmer, covered, for 30 minutes.
• Uncover, discard toothpicks or kithen string. (Needlenose pliers work great to remove toothpicks. Have a pair just for work in the kitchen).
• Top each chicken thigh with a slice of swiss cheese. Let simmer, uncovered, for another 10 minutes, or so, to let cheese melt.
• Yummy served over rice or noodles.

SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS

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.

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:

• Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
• In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
• Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
• Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
• Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
• Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
• Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
• Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

PESTO STUFFED CHICKEN THIGHS

Steps:

• Spread a little pesto under the skin of each chicken thigh.
• Heat 2 Tbsp of oil in a heavy based saucepan and sauté chicken in batches until lightly browned all over.
• Remove with slotted spoon and reserve whilst sautéing the remainder.
• Heat remaining oil in pan add onions and sauté for 3 minutes.
• Stir in tomatoes and tomato puree.
• Add basil leaves and simmer for 5 minutes.
• Stir in white wine and simmer for 5 minutes more.
• Season to taste.
• Lay peppers in a large ovenproof dish,pour over tomato sauce, top with chicken and sprinkle paprika over.
• Bake at 375°F/190°C for 25 minutes.
• Garnish with some more basil leaves.
• Pesto Sauce: Liquidise all ingredients.