Spinach And Olive Stuffed Chicken Thighs Recipes

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SPINACH AND SWISS CHEESE STUFFED CHICKEN THIGHS



Spinach and Swiss Cheese Stuffed Chicken Thighs image

Spinach and Swiss Cheese Stuffed Chicken Thighs - Healthy, simple, delicious. These chicken thighs are, quite literally, bursting with flavor with each bite you take. Baked to perfection in a seasoned white wine sauce that you'll want to douse all over your plate!

Provided by Joanna Cismaru

Categories     Dinner     Main Course

Time 1h

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion (chopped)
3.5 ounce frozen spinach (thawed and chopped)
1/4 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1/2 teaspoon paprika
1 cup Swiss cheese (shredded (3.5 oz))
2 pounds chicken thighs (boneless and skinless, about 6 thighs)
salt and pepper (to taste)
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 cup white wine
1 teaspoon dried oregano
1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1/2 teaspoon paprika (or to taste)
1/4 cup Swiss cheese (shredded (1 oz))

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.

Nutrition Facts : ServingSize 1 thigh, Calories 469 kcal, Carbohydrate 5 g, Protein 32 g, Fat 34 g, SaturatedFat 11 g, Cholesterol 169 mg, Sodium 368 mg, Fiber 1 g, Sugar 1 g

CHICKEN THIGHS WITH SHALLOTS & SPINACH



Chicken Thighs with Shallots & Spinach image

This moist and tender chicken comes complete with its own creamy spinach side dish! It makes a pretty presentation and comes together in no time flat for a nutritious weeknight meal. -Genna Johannes, Wrightstown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

6 boneless skinless chicken thighs (about 1-1/2 pounds)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1-1/2 teaspoons olive oil
4 shallots, thinly sliced
1/3 cup white wine or reduced-sodium chicken broth
1 package (10 ounces) fresh spinach, trimmed
1/4 teaspoon salt
1/4 cup reduced-fat sour cream

Steps:

  • Sprinkle chicken with seasoned salt and pepper. In a large nonstick skillet, heat oil over medium heat. Add chicken; cook until a thermometer reads 170°, about 6 minutes on each side. Remove from pan; keep warm., In same pan, cook and stir shallots until tender. Add wine; bring to a boil. Cook until wine is reduced by half. Add spinach and salt; cook and stir just until spinach is wilted. Stir in sour cream; serve with chicken. Freeze option: Before adding sour cream, cool chicken and spinach mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally, until a thermometer inserted in chicken reads 170°. Stir in sour cream.

Nutrition Facts : Calories 223 calories, Fat 10g fat (3g saturated fat), Cholesterol 77mg cholesterol, Sodium 360mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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