Stuffed Chicken Thighs

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 6 boneless skinless chicken thighs
• 4 ounces mushrooms
• 1/2 ounce fresh spinach
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 3 ounces monterey jack cheese, shredded
• 1/2 teaspoon paprika
• 1 teaspoon tarragon
• 1 teaspoon garlic salt
• 3 tablespoons honey
• 1/2 cup water
• 1 ounce monterey jack cheese

Recipe

• 1 wash and pat dry chicken thighs; lay them flat, inside up.
• 2 slice mushrooms and sauté with salt and pepper until they are brown; remove from heat.
• 3 wash and stem spinach.
• 4 chop spinach and add to mushrooms, tossing to wilt.
• 5 place about 2 tablespoons of this filling on each chicken thigh, evenly dispersing the remaining filling among the thighs as needed.
• 6 divide cheese among chicken thighs.
• 7 close the thighs with toothpicks (i used three per thigh) and place in a pie dish.
• 8 sprinkle paprika, crushed tarragon, and garlic salt over the thighs.
• 9 drizzle honey over all.
• 10 add water to the pie pan, cover with foil, and bake at 350°f for 30 minutes.
• 11 remove foil and bake another 15 minutes.
• 12 sprinkle remaining cheese over chicken and bake until the cheese is melted.
• 13 serve with steamed veggies, rice, and a fruit salad.