Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Thigh Recipes
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 caloriescarbohydrate: 3.9 gcholesterol: 72.5 mgfat: 13 gfiber: 2 gprotein: 22.6 gsaturatedFat: 3.2 gservingSize: -sodium: 194.8 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.
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.
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.
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.
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.