Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes

Chicken thighs are pounded, rolled with spinach and cheese, pan-fried, then baked to create a juicy, quick and easy stuffed chicken entree.

• Preparation Time: 20 mins
• Cooking Time: 31 mins
• Total Time: 51 mins
• Calories: 222 Calories

Ingredients

• 1 tablespoon olive oil
• 2 tablespoons grated Parmesan cheese
• salt and ground black pepper to taste
• 1 teaspoon garlic powder, or to taste
• 4 toothpicks
• 4 skinless, boneless chicken thighs
• 1 ½ cups frozen chopped spinach, thawed and drained
• ¼ cup finely shredded reduced-fat mozzarella cheese
• 2 tablespoons drained and chopped oil-packed sun-dried tomatoes

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Microwave spinach in a microwave-safe bowl until defrosted, about 5 minutes. Drain.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.