Ingredientes para Mediterranean Stuffed Boneless Chicken Thighs
- Boneless Skinless Chicken Thighs
- 1/2 cup chopped Kalamata olives (pitted)
- 1/2 cup chopped mushrooms
- 1/4 cup pine nuts
- 1/2 cup crumbled feta cheese
- Olive Oil
- Curry Powder
- 1 teaspoon dried oregano
- Black Pepper
- 1/4 teaspoon cayenne pepper (optional)
- Garlic Clove
- Baby Spinach
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Cómo preparar Mediterranean Stuffed Boneless Chicken Thighs
- In a small bowl, whisk together 2 tablespoons olive oil, 1 teaspoon curry powder, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne pepper (optional), and 2 cloves minced garlic.
- Pour the oil and spice mixture into a glass or ceramic baking dish, ensuring the bottom is evenly coated.
- Rinse 6 boneless, skinless chicken thighs under cold water and gently flatten each one using a meat mallet or the back of a heavy pan.
- Dip both sides of each chicken thigh into the oil and spice mixture, ensuring they are well coated. Arrange them in a single layer in the prepared baking dish.
- In a small non-stick skillet, lightly toast 1/4 cup pine nuts over medium heat for 1-2 minutes, or until lightly golden. Let cool slightly, then finely chop.
- In a medium bowl, combine the toasted pine nuts, 2 cups packed fresh spinach (chopped), 1/2 cup crumbled feta cheese, 1/2 cup chopped Kalamata olives (pitted), and 1/2 cup chopped mushrooms.
- Spoon a generous amount of the stuffing mixture onto the center of each flattened chicken thigh.
- Carefully roll up each chicken thigh around the stuffing, tucking in the ends to secure.
- Preheat your oven to 375°F (190°C).
- Bake for 30-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Serve immediately with your favorite rice and a side salad or roasted vegetables.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
17g
Carbs
1g
