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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Chicken thighs stuffed with sautéed mushrooms, wilted spinach, and shredded Monterey jack cheese. This dish is light-tasting and a little sweet. Ingredients:
6 boneless skinless chicken thighs |
4 ounces mushrooms |
1/2 ounce fresh spinach |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
3 ounces monterey jack cheese, shredded |
1/2 teaspoon paprika |
1 teaspoon tarragon |
1 teaspoon garlic salt |
3 tablespoons honey |
1/2 cup water |
1 ounce monterey jack cheese |
Directions:
1. Wash and pat dry chicken thighs; lay them flat, inside up.
2. Slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
3. Wash and stem spinach.
4. Chop spinach and add to mushrooms, tossing to wilt.
5. Place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
6. Divide cheese among chicken thighs.
7. Close the thighs with toothpicks (I used three per thigh) and place in a pie dish.
8. Sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
9. Drizzle honey over all.
10. Add water to the pie pan, cover with foil, and bake at 350°F for 30 minutes.
11. Remove foil and bake another 15 minutes.
12. Sprinkle remaining cheese over chicken and bake until the cheese is melted.
13. Serve with steamed veggies, rice, and a fruit salad.
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