Steps to Prepare Cooking With Lidia Stuffed Tomatoes

Chicken Thighs Stuffed With Spinach And Sun-Dried Tomatoes

Preheat the oven to 375°f.

Recipe Summary Chicken Thighs Stuffed With Spinach And Sun-Dried Tomatoes

A delicious and succulent chicken dish. It's on the table in less than an hour! Serve with pasta or roasted potatoes.

Ingredients | Cooking With Lidia Stuffed Tomatoes

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

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.

Info | Cooking With Lidia Stuffed Tomatoes

prep: 20 mins cook: 31 mins total: 51 mins Servings: 4 Yield: 4 chicken thighs

TAG : Chicken Thighs Stuffed With Spinach And Sun-Dried Tomatoes

Meat and Poultry, Chicken, Chicken Thigh Recipes,