![]() ![]() Add the 1 cup of the Swiss cheese to spinach mixture and mix well. ![]() Cook for 2 minutes then let the mixture cool for a few minutes. Add the spinach, 1/4 tsp salt, 1/4 tsp pepper and 1/2 tsp paprika and stir. Add the onion and sauté until the onion is translucent. Filling: Add the olive oil to a skillet and heat over medium heat.Wine – White wine works bests with these flavors.Swiss cheese – You can substitute with Gruyere, Emmental or white cheddar, and gouda.Frozen Spinach – You can chop and sauté spinach to replicate frozen spinach.Olive oil – Canola, vegetable, safflower, sunflower, and avocado oils can be used instead.You can use thighs with skin, but don’t grab anything with bones. Chicken – Boneless skinless chicken thighs.Keep scrolling to the recipe card for full ingredient amounts and instructions or click the “ Jump to Recipe” button at the top of the page. Make sure you grab boneless chicken thighs as it’ll save you quite the hassle of removing the bone in order to stuff these. This even, thin piece of meat was meant to be packed with cheesy goodness. When you open up a chicken thigh, you’ll see how perfect it is for stuffing. And then it was born: spinach and Swiss cheese stuffed chicken thighs. I had a splash of wine left in the bottom of a bottle, a package of frozen spinach, a beautiful block of Swiss cheese, and these chicken thighs. Baked to perfection in a seasoned white wine sauce that you’ll want to douse all over your plate!ĭo you ever throw together meals as a way to clean out your fridge? That’s exactly how this recipe came to be. These chicken thighs are, quite literally, bursting with flavor with each bite you take. Spinach and Swiss Cheese Stuffed Chicken Thighs – Healthy, simple, delicious.
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