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.


Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name and email address are required. Email address will not be displayed with the comment.)