So I was cleaning out junk on my facebook and I discovered this awesome recipe! As it turned out, I also had a picture of it too! Victory for the noms!
It's a fairly simple dish to make and you can interchange the chicken for turkey
Filling:
1 8oz packaged of frozen spinach (I used cut leaf)
8 oz. mushrooms, sliced
5 cloves garlic, sliced (if you have jarred garlic, 2.5tsps)
2 tbsp unsalted butter
Salt and pepper to taste
Heat skillet over medium high heat. Melt butter.
Sauté garlic until browned (be careful not to burn it! This means pay attention!!)
Add mushrooms and sauté until caramelized.
Add spinach, cover if still frozen, stir frequently and cook until the spinach is heated thoroughly.
Add salt and pepper to taste, remove from heat and set aside
Parmesan Chicken Thighs:
1 package boneless skinless chicken thighs (roughly 7 thighs)
or
1 package boneless skinless thin sliced chicken breasts or turkey cutlets
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella
Salt and Pepper to taste
2 tbsp EVOO (extra virgin olive oil)
Spinach and Mushroom stuffing
Preheat oven to 350°F
Fold open thighs and place between to pieces of plastic wrap.
Pound flat using a mallet, rolling pin or an empty wine bottle. Beat the crap of them but they don't need to be completely flat.
Season with salt and pepper, sprinkle with Parmesan cheese.
Place two tablespoons of spinach stuffing down center of each thigh; three for a breast
Place a small amount of mozzarella on top of the stuffing
Wipe pan clean and return to heat.
Roll thighs around filling and secure with a toothpick. Salt and pepper liberally.
Brown chicken on all sides in olive oil over medium heat.
Sprinkle with Parmesan cheese and top with mozzarella, place in oven and cook through (about 15-20 minutes.)
Remove from pan and cover with foil to rest for at least 10 minutes.
It's a fairly simple dish to make and you can interchange the chicken for turkey
Filling:
1 8oz packaged of frozen spinach (I used cut leaf)
8 oz. mushrooms, sliced
5 cloves garlic, sliced (if you have jarred garlic, 2.5tsps)
2 tbsp unsalted butter
Salt and pepper to taste
Heat skillet over medium high heat. Melt butter.
Sauté garlic until browned (be careful not to burn it! This means pay attention!!)
Add mushrooms and sauté until caramelized.
Add spinach, cover if still frozen, stir frequently and cook until the spinach is heated thoroughly.
Add salt and pepper to taste, remove from heat and set aside
Parmesan Chicken Thighs:
1 package boneless skinless chicken thighs (roughly 7 thighs)
or
1 package boneless skinless thin sliced chicken breasts or turkey cutlets
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella
Salt and Pepper to taste
2 tbsp EVOO (extra virgin olive oil)
Spinach and Mushroom stuffing
Preheat oven to 350°F
Fold open thighs and place between to pieces of plastic wrap.
Pound flat using a mallet, rolling pin or an empty wine bottle. Beat the crap of them but they don't need to be completely flat.
Season with salt and pepper, sprinkle with Parmesan cheese.
Place two tablespoons of spinach stuffing down center of each thigh; three for a breast
Place a small amount of mozzarella on top of the stuffing
Wipe pan clean and return to heat.
Roll thighs around filling and secure with a toothpick. Salt and pepper liberally.
Brown chicken on all sides in olive oil over medium heat.
Sprinkle with Parmesan cheese and top with mozzarella, place in oven and cook through (about 15-20 minutes.)
Remove from pan and cover with foil to rest for at least 10 minutes.
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