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Ingredients
| chicken thighs: 6 thighs (boneless, skinless) |
| white mushrooms: 4 oz |
| spinach: 0.5 oz |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp (fresh ground) |
| monterey jack cheese: 3 oz (shredded) |
| paprika: 1/2 tsp |
| fresh tarragon: 1 tsp |
| garlic salt: 1 tsp |
| honey: 3 Tbl |
| water: 1/2 cup |
| monterey jack cheese: 1 oz |
Stuffed Chicken Thighs
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
6 serving(s)
Tags
- 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.