Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Enough with the healthy stuff. Let’s eat some CHEESE! (Actually I had a super healthy–and delicious–salad for lunch today too.) Since I’m back to trying to use up my pantry ingredients, I decided to use up a package of four chicken thighs I had in the freezer. They were small, so I knew it wouldn’t be enough for dinner for M and I, but it was more than enough for me with enough to eat with a salad for lunch tomorrow.

In my mini-chopper (up there in my top 10 most used kitchen gadgets), I added a few tablespoons of sun dried tomatoes, a tablespoon of walnuts, a handful of spinach and 3 oz of goat cheese.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Process until smooth.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Pound boneless, skinless chicken thighs until even. Salt and pepper both sides. Lay smooth side down.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Spread goat cheese mixture evenly in the middle of each thigh.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Fold thighs over and place seam side down in a baking dish.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Place into a preheated 450 degree oven for 30 minutes, turning once.

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs

Goat Cheese and Sun-Dried Tomato Stuffed Chicken Thighs
Serves 2
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 3 tablespoons sun-dried tomatoes packed in oil
  2. 1 tablespoon walnuts
  3. 1/3 cup spinach
  4. 3 oz goat cheese
  5. 4 boneless, skinless chicken thighs
  6. Salt and pepper
Instructions
  1. Preheat oven to 450.
  2. Combine first four ingredients in a food processor and blend until smooth.
  3. Pound boneless, skinless chicken thighs until even. Salt and pepper both sides. Lay smooth side down. Spread goat cheese mixture evenly in the middle of each thigh.
  4. Fold thighs over and place seam side down in a baking dish sprayed with cooking spray.
  5. Place in oven for 30 minutes, turning once.
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