Spinach and Swiss Cheese Stuffed Chicken Thighs

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 tablespoon olive oil

1 medium onion (chopped)

3½ ounce frozen spinach (thawed and chopped)

¼ teaspoon salt (or to taste)

¼ teaspoon pepper (or to taste)

½ 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

½ teaspoon paprika

½ cup white wine

1 teaspoon dried oregano

¼ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

½ teaspoon paprika (or to taste)

¼ cup Swiss cheese (shredded, 1 oz)

Directions

Prep: Preheat oven to 350℉.

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, ¼ teaspoon salt, ¼ teaspoon pepper and ½ teaspoon 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

• Serving Size: 1 thigh
• Calories: 469 kcal
• Total Fat: 34 g
• Saturated Fat: 11 g
• Cholesterol: 169 mg
• Sodium: 368 mg
• Total Carbohydrate: 5 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 32 g