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Chicken Thighs Stuffed with Spinach and Sun-Dried Tomatoes

"A scrumptious and succulent fowl dish. It's at the table in less than an hour! Serve with pasta or roasted potatoes."

Ingredients :

• four skinless, boneless bird thighs
• 1 half cups frozen chopped spinach, thawed and drained
• 1/four cup finely shredded reduced-fat mozzarella cheese
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons drained and chopped oil-packed sun-dried tomatoes
• 1 teaspoon garlic powder, or to taste
• salt and floor black pepper to taste
• four toothpicks
• 1 tablespoon olive oil

Instructions :

Prep : 20M	Cook : 4M	Ready in : 51M

• Preheat oven to 400 stages F (two hundred ranges C).
• Microwave spinach in a microwave-secure bowl until defrosted, approximately 5 minutes. Drain.
• Place chook thighs in a gallon-sized resealable bag and pound with a heavy glass bottle until about 1/4-inch in thickness. Pat dry with paper towels.
• Combine the nice and cozy spinach, mozzarella cheese, Parmesan cheese, solar-dried tomatoes, garlic powder, salt, and pepper in a bowl and mix until cheeses soften. Spread over the chicken thighs; roll and stable with toothpicks.
• Heat olive oil in an oven-safe skillet over medium-excessive warmness. Place the fowl thighs seam-aspect down and cook dinner till browned, 3 to four minutes consistent with side.
• Transfer skillet to the preheated oven and bake the chook until now not pink in the center and the juices run clean, 20 to 25 mins.

Notes :

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