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  • Writer's pictureLisa Jarvis

Spinach and Swiss Stuffed Chicken Thighs

Happy March Everyone! Spring is around the corner, although it is still wintry here...oh well, Spring will be here soon. Anyway, I want to share this healthy and delicious stuffed chicken thigh recipe with you. You can use chicken breasts for this recipe, but boneless thighs are just easier to roll up and stuff. And they are just so moist and flavorful. I hope you try this one!

Here's what you need:

2 lb boneless skinless chicken thighs (or breasts pounded out thin)

salt and pepper to taste

1 t paprika (or to taste)

1 T olive oil

1 onion finely chopped

5 oz fresh spinach

5 oz Swiss cheese, shredded

1/2 cup dry white wine

1 t oregano

Preheat oven to 350. Trim and season the chicken thighs with salt and pepper, about half of the oregano and paprika on both sides to taste., unfolding them to open them up as you season. Set them aside.

In a saute pan, heat up the oil, Add the chopped onion and saute till the onion is soft and translucent. Add the spinach and season with salt and pepper to taste. Cook for a couple of minutes till spinach wilts. Remove from heat and allow to cool. Add 4 oz of the Swiss and mix well. Place about 2 T of the spinach mixture in the center of each thigh and roll up and secure each thigh with two toothpicks. Place each thigh, folded side down in a baking dish. Mix the wine with the rest of the oregano, a little salt and pepper and a little more paprika. Pour this mixture over the chicken. Cover the dish with foil and bake for 30 minutes. Remove foil and top the chicken with the remaining Swiss cheese. Bake an additional 20 minutes uncovered. Allow them to sit about 5 minutes or so before serving. You can serve these over rice if you want. Enjoy!


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