Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes recipe

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Ingredients

4 skinless, boneless chicken thighs
1 ½ cups frozen chopped spinach, thawed and drained
¼ cup finely shredded reduced-fat mozzarella cheese
2 tablespoons grated Parmesan cheese
2 tablespoons drained and chopped oil-packed sun-dried tomatoes
1 teaspoon garlic powder, or to taste
salt and ground black pepper to taste
4 toothpicks
1 tablespoon olive oil

Nutrition Info

221.9 calories
carbohydrate: 3.9 g
cholesterol: 72.5 mg
fat: 13 g
fiber: 2 g
protein: 22.6 g
saturatedFat: 3.2 g
servingSize: -
sodium: 194.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.

  3. Place chicken thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels.

  4. Combine the warm spinach, mozzarella cheese, Parmesan cheese, sun-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses melt. Spread over the chicken thighs, roll and secure with toothpicks.

  5. Heat olive oil in an oven-safe skillet over medium-high heat. Place the chicken thighs seam-side down and cook until browned, 3 to 4 minutes per side.

  6. Transfer skillet to the preheated oven and bake the chicken until no longer pink in the center and the juices run clear, 20 to 25 minutes.

Recipe Yield

4 chicken thighs

Recipe Note

A delicious and succulent chicken dish. It's on the table in less than an hour! Serve with pasta or roasted potatoes.

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