Corn, Tomato and Avocado Salad
The Perfect Roommate

Chicken Stuffed with Spinach and Swiss Chard

Stuffed chicken
 
This was a clean-out-the refrigerator inspiration, based on a recipe I read, but ultimately made with different ingredients. Here's what I did:

I sauteed 3 scallions and half an onion in olive oil. (You could use whatever onion-y things you had on hand.) Then I added to the frying pan about 6 cups of fresh greens. Mine were a combination of fresh spinach, swiss chard and some beet greens I had. (Yet again, the farm co-op share has included veggies I don't usually cook with.) Everything cooked down quickly, in about five minutes.

I rinsed and patted dry 8 chicken thighs, and loosened the skin on top. Then I spooned the vegetable mixture under the skin of each thigh. It was much simpler to do than I imagined. After that I melted about 2 tablespoons of butter, into which I put about 2 teaspoons of herbs de provence and some salt and pepper. I brushed the top of each chicken thigh with this mixture. 

Baked at 400 degrees for about 45 minutes. Yum, yum, yum. Served it over rice.

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