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Fareway

Servings: 10

Amount Per Serving: 1 thigh and 1/2 cup sauce

  • 1 cup frozen spinach
  • 1 cup fresh breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 2 Tbsp onion
  • 1 Tbsp chopped garlic
  • 2 tsp chopped fresh thyme
  • 3/4 tsp ground black pepper
  • 1/2 tsp salt
  • 10 5 ounce boneless, skinless chicken thighs, trimmed
  • 2 Tbsp extra-virgin olive oil
  • 1 jar tomato sauce

Directions

To prepare stuffing & chicken:

  1. Combine spinach and breadcrumbs in a medium bowl with Parmesan, a lightly beaten egg, 2 tablespoons finely chopped onion, 1 tablespoon garlic, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt until well blended.
  2. Cover and refrigerate for at least 30 minutes or up to 1 day.
  3. Place a chicken thigh skinned-side down on a work surface.
  4. Fill the thigh with 2 to 3 tablespoons of the stuffing, first filling the area (or pocket) left by the bone and placing the rest in the center of the thigh.
  5. Roll the thigh closed and secure with 2 pieces of kitchen string.
  6. Repeat with the remaining thighs and stuffing (You may have leftover stuffing).
  7. Season with the remaining 1/4 teaspoon pepper and salt.
  8. Heat oil in a large, heavy, high-sided skillet or Dutch oven over medium-high heat.
  9. Reduce heat to medium and add half the thighs, seam-side down.
  10. Cook, turning 2 or 3 times, until brown on Remove the thighs with a slotted spoon; tent with foil to keep warm.
  11. Season with 1/2 teaspoon pepper and 1/4 teaspoon salt.
  12. Serve the chicken with the sauce.

Nutrition

333 Calories; 13 g Fat; 4 g Sat; 98 mg Cholesterol; 615 mg sodium; 20 g Carbohydrates; 4 g fiber; 28 g Protein

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