Spinach and Swiss Cheese Stuffed Chicken Thighs

• Gluten free

• Meat

  • 6 Chicken thighs, boneless skinless

• Produce

  • 1 Onion, medium
  • 1 tsp Oregano
  • 3 1/2 oz Spinach, frozen

• Baking & Spices

  • 1 tsp Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 1/2 oz Swiss cheese

• Beer, Wine & Liquor

  • 1/2 cup White wine

Found on jocooks.com

Description

Ingredients

• 6 boneless skinless chicken thighs
• 1 medium onion, chopped
• 3.5 oz (100 g) frozen spinach, thawed and chopped
• 1 tbsp olive oil
• 3.5 oz swiss cheese, shredded
• 1 tsp paprika
• 1 tsp oregano
• ½ cup white wine
• 1 oz swiss cheese
• salt and pepper to taste

Directions

• Preheat oven to 350 F degrees.
• Wash and pat dry chicken thighs; lay them flat, inside up. Season with oregano, salt, pepper and paprika on both sides.
• In a skillet heat the olive oil. Add onion to skillet and saute until onion is translucent. Add spinach; season with salt and pepper and paprika. Cook for 2 minutes. Let cool.
• Add 3.5 oz of swiss cheese to spinach mixture and mix well.
• Place 2 tbsp of spinach and cheese mixture on each thigh, evenly dispersing the remaining filling among the thighs as needed.
• Close the thighs and secure with toothpicks, 2 per thigh.
• Add thighs to a 8x8 baking dish. Mix wine with more seasoning, such as salt, pepper, paprika and oregano and pour over thighs. Cover with foil and bake at 350 F degrees for 30 minutes.
• Remove foil and bake for another 15 minutes.
• Sprinkle remaining cheese over chicken and bake until the cheese is melted.
• Serve over rice.

Nutrition