Spinach Mushroom and Cheese Stuffed Chicken Thighs
Chicken thighs are buttery, satisfying, and delicious, and this is a really tasty way to cook them.
Cheese (goat cheese, cream cheese, mascarpone, or similar)
Mushrooms (any that you like)
Salt (to taste)
Pepper (to taste)
Start by sautéing chopped mushrooms and garlic in olive oil until they are well caramelized, and add them to a bowl. Next, sauté roughly chopped spinach until it’s wilted. A bit of excess liquid is fine here, but if there is too much in the pan, either drain it or cook it off before adding it to your bowl with the mushrooms and garlic.
Season everything with salt and pepper, then allow to cool completely in the refrigerator. When the mixture has cooled, mix in your cheese, along with a generous amount of grated parmesan, lemon juice, and season with salt and pepper as needed.
Next, pound your chicken thighs to flatten them a bit (they don’t have to be too thing), season both sides with salt and pepper, then add a row of filling toward one end of the chicken and roll it up.
Finish by tying the rolled chicken to hold it together while cooking (you could also use toothpicks instead).
When your chicken is ready, sauté it in olive oil on high heat. Add several sage leaves and springs of rosemary and thyme, and cook until the chicken is nicely browned on all sides.
Next, bake the chicken at 350 degrees for 15-20 minutes (depending on the size/thickness of your chicken) to finish the cooking.
When the chicken is done, drizzle lemon juice over everything, and enjoy.