Best Chicken Thighs Stuffed With Chard Recipes

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STUFFED CHICKEN THIGHS WITH SPINACH AND CREAM CHEESE



Stuffed Chicken Thighs with Spinach and Cream Cheese image

Stuffed Chicken Thighs with Spinach and Cream Cheese looks gourmet but you can actually make this dish quickly enough for a weeknight meal. So good!

Provided by Ilona Orzechowska

Time 50m

Number Of Ingredients 8

Cooking oil spray
6 boneless, skinless chicken thighs
1 cup chopped fresh spinach
½ cup softened cream cheese
¼ tsp. salt, divided
¼ tsp. garlic powder
⅛ tsp. black pepper
6 toothpicks

Steps:

  • Preheat oven to 400°F.
  • Line pan with foil or parchment paper sprayed with oil to keep pan from getting sticky and for easier clean-up.
  • In a medium bowl mix spinach, cream cheese, ⅛ teaspoon salt, garlic powder, and black pepper. Then set aside.
  • Unroll chicken thighs, season both sides with remaining salt.
  • Divide cream cheese mixture between chicken thighs, putting it into the middle of each one.
  • Roll the chicken thigh back up around the stuffing and secure with a toothpick.
  • Place chicken thighs on pan, toothpick-side-up. Bake for 30-35 minutes until temperature of the chicken reaches 165°F on an instant read thermometer.

Nutrition Facts : Calories 270 calories, Sugar 0.8 g, Sodium 303.2 mg, Fat 15.2 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.1 g, Protein 30.7 g, Cholesterol 159.6 mg

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

BAKED MUSHROOM STUFFED CHICKEN THIGHS



Baked Mushroom Stuffed Chicken Thighs image

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 1h50m

Number Of Ingredients 11

15 Chicken thighs (boneless (I used skinless, but skin-on is ok))
1/2 large onion (finely grated)
1 cup mayo
1 tsp salt
1 Tbsp Mrs Dash or your favorite salt-free seasoning (plus more for the top)
1 lb Mushrooms
1/2 large onion (finely diced)
2 Tbsp olive oil
1 tsp salt
1/2 tsp pepper
2 Tbsp Flour

Steps:

  • How to Make Amazing Mushroom Stuffed Chicken Thighs:
  • In a large bowl, combine thighs, grated onion, 1 cup mayo, 1 tsp salt and 1 Tbsp Mrs. Dash. Mix and marinate in the fridge while prepping your mushroom stuffing.
  • Rinse and pat dry your mushrooms. Slice mushrooms and finely dice 1/2 onion. heat a large pan over medium heat, then add 2 Tbsp olive oil. Add in sliced mushrooms and diced onion. Cover and cook 8 minutes, stirring occasionally. You want the liquid from the mushrooms to remain in the pan. Sprinkle with in 1 tsp salt, 1/2 tsp pepper and 2 Tbsp Flour and whisk everything together. Saute an additional 30 sec until mushrooms have a gravy-ish consistency.
  • Place your marinated chicken thigh, top side down, on a clean surface. Spread out your chicken thigh and place a heaping Tbsp of mushroom filling into the center. Cover the mushrooms with the sides of your chicken thigh and place folded side down into a baking pan, keeping the mushrooms sealed in the chicken (The toothpicks aren't necessary). They don't fall apart.
  • For this recipe I arranged them on 2 (11x9") metal pans. Glass baking dishes work well too. Make sure you aren't crowding the pans (the thighs should barely be touching). Once all of the thighs are in the pans, sprinkle a little more Mrs. Dash over the top.
  • Cover the pans with aluminum foil and bake at 350 for 1 hour, then remove the foil, drain off about 75% of the liquid and discard (or keep for gravy) and bake an additional 15 min. If you want the tops to be crisp and browned, set the oven to broil and continue to bake another 3-5 min or until the tops are golden. Brush with a little olive oil to make it pretty.

STUFFED CHICKEN THIGHS WITH ROASTED POTATOES AND CARROTS



Stuffed Chicken Thighs with Roasted Potatoes and Carrots image

Meaty chicken thighs with a cheesy, savory filling and carrots and potatoes - an easy, one-pan meal.

Provided by Robin5791

Categories     Everyday Cooking

Time 1h15m

Yield 6

Number Of Ingredients 13

cooking spray
6 skinless, boneless chicken thighs
salt and ground black pepper to taste
1 egg
¾ cup shredded mozzarella cheese, divided
1 small onion, minced
1 Roma tomato, seeded and diced
10 black olives, pitted and minced
½ cup seasoned bread crumbs
6 toothpicks
1 pound red potatoes, scrubbed and halved
1 pound carrots, peeled and cut into 3-inch pieces
olive oil, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with aluminum foil; grease with cooking spray.
  • Spread chicken thighs open on a flat work surface. Pound to an even thickness with the flat side of a meat mallet. Season with salt and pepper.
  • Beat egg with a fork in large bowl. Stir in 1/2 cup mozzarella cheese, onion, tomato, and black olives. Mix in enough bread crumbs to bind the filling together.
  • Put a spoonful of the filling in the center of each chicken thigh. Fold chicken over filling, tucking in any loose ends. Secure chicken thighs with toothpicks; arrange on the prepared baking sheet. Sprinkle remaining 1/4 cup mozzarella cheese over chicken thighs.
  • Arrange potatoes and carrots around chicken thighs. Drizzle olive oil over vegetables; season with salt and pepper.
  • Bake in the preheated oven until chicken juices run clear and vegetables are tender, 35 to 40 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 280.6 calories, Carbohydrate 28.2 g, Cholesterol 72.7 mg, Fat 11.7 g, Fiber 4.5 g, Protein 16.4 g, SaturatedFat 2.4 g, Sodium 378.5 mg, Sugar 5.7 g

STUFFED CHICKEN THIGHS



Stuffed Chicken Thighs image

Yummy! Chicken stuffed with seasoned bread crumbs, prosciutto and provolone! You can substitute breasts but the thighs give this dish a really nice flavor. Found this at www.ItalianFoodForever.com.

Provided by Realtor by day

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 17

8 large chicken thighs (Boneless & Skinless)
8 slices prosciutto
4 slices provolone cheese
3/4 cup fresh breadcrumb
3/4 cup grated parmesan cheese
1 large egg
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
1/4 cup toasted pine nuts
2 -3 tablespoons milk
salt & pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons butter
1/4 cup fresh basil, chopped fine

Steps:

  • Preheat oven to 400 degrees F. Use a meat mallet to pound the thighs to an even thickness. Salt and pepper each thigh, and top each thigh first with a slice of prosciutto, and then half a slice of provolone cheese. Mix together the breadcrumbs, Parmesan cheese, egg, basil, parsley, pine nuts and enough milk to moisten. Season with salt and pepper. Take a scoop of this filling and place at one end of each thigh. Roll up firmly, and tie securely with kitchen twine.
  • In an ovenproof frying pan, heat the olive oil and butter until very hot. Brown each of the thighs well on all sides. Bake the thighs for 25 minutes or until cooked throughout. Remove the thighs from the pan, and cover to keep warm. Deglaze the pan with the wine over high heat, scraping up all of the browned pieces. Add the chicken broth and reduce this mixture by half over high heat. Add the butter and basil and mix well. Season with salt and pepper.
  • Cut the strings on the thighs, and cut each thigh into 4 to 5 slices. Serve warm with the pan juices drizzled over top.

Nutrition Facts : Calories 929.3, Fat 68.3, SaturatedFat 25.8, Cholesterol 278.2, Sodium 1025.6, Carbohydrate 18.9, Fiber 1.6, Sugar 2.4, Protein 53.5

CHICKEN "PICCATA" WITH CHARD OR BEET GREENS



Chicken

These pungent, lemony chicken breasts that are among the top 10 dinners in my house. I pound chicken breasts thin, - to about 1/4 inch. This way, you can get a good two servings, if not more, out of each boneless, skinless breast. They take minutes to cook, and you can pound the chicken breasts ahead of time and keep them between sheets of plastic in the refrigerator until you're ready to make dinner.

Provided by Martha Rose Shulman

Categories     dinner, quick, main course

Time 20m

Yield Serves 4

Number Of Ingredients 11

1 bunch chard or beet greens, stemmed and washed well in 2 changes of water
Salt to taste
2 boneless skinless chicken breasts (most weigh 8 to 10 ounces)
Juice of 1 large lemon
Freshly ground pepper
2 to 3 tablespoons all-purpose flour or a gluten- free flour such as rice flour or corn flour
2 tablespoons grapeseed, sunflower or canola oil
1/4 cup dry white wine
1 tablespoon unsalted butter, softened
1 tablespoon capers, rinsed and coarsely chopped
1 tablespoon chopped flat-leaf parsley

Steps:

  • Cut each chicken breast into 2 equal pieces (if they are - 12 ounces or more, cut them into 3 pieces). Place two sheets of plastic wrap (1 large sheet if you have extra-wide wrap) on your work surface, overlapping slightly, to make 1 wide sheet, and brush lightly with olive oil. Place a piece of chicken in the middle of plastic sheet and brush lightly with oil. Cover the chicken with another wide layer of plastic wrap. Working from the center to the outside, pound chicken breast with the flat side of a meat tenderizer until about 1/4 inch thick. Don't pound too hard or you'll tear the meat. If that happens it won't be the end of the world, you'll just have a few pieces to cook.) Repeat with the remaining chicken breast pieces.
  • Bring a large pot of water to a boil, add salt to taste and blanch greens for 1 to 2 minutes. Using a skimmer or a slotted spoon, transfer greens to a bowl of cold water, then drain and squeeze out excess water. Alternatively, steam greens for 2 to 3 minutes, until wilted. Chop medium-fine and set aside.
  • Season pounded chicken breasts with salt and pepper on one side only. Dredge lightly in the flour and tap the breasts to remove excess.
  • Turn oven on low and get out a platter or a sheet pan. Heat a wide, heavy skillet over high heat and add oil. When oil is hot, place one or two pieces of chicken in the pan - however many will fit without crowding. Cook for 1 1/2 minutes, until bottom is browned in spots. Turn over and brown on other side, about 1 1/2 minutes. (Do not overcook or chicken will be dry.) Transfer to platter or sheet pan and keep warm in the oven. Repeat with rest of chicken, if any.
  • If there is more than a tablespoon of fat in the pan, pour some of it off into a jar or bowl. To deglaze the pan, add wine and lemon juice to pan and scrape. Whisk in softened butter and capers, and stir until sauce is velvety. Pour over chicken. Sprinkle on parsley.
  • Transfer greens to pan and heat through, stirring. Season to taste with salt and pepper. Arrange on plates with the chicken on top or on the side.

Nutrition Facts : @context http, Calories 299, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 14 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 3 grams, Sodium 505 milligrams, Sugar 1 gram, TransFat 0 grams

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