Wild Stuffed Chicken

    12 Gold'n Plump® Boneless, Skinless chicken thighs

    Stuffing (combine ingredients):
    1 pkg (9 oz) Green Giant® Chopped Spinach, cooked per pkg directions; squeeze out moisture
    2 cups cooked wild rice
    1 cup ricotta cheese
    1 egg
    1 cup grated Fancy Brand® Pepperjack Cheese
    1/2 tsp each: salt and pepper

    1 jar (6.5 oz) sundried tomatoes in oil
    1 jar (6 oz) marinated artichoke hearts

Preheat oven to 350°F. Spread out chicken thighs and evenly distribute stuffing mixture over chicken; fold thighs over. Place in greased 13x9 inch pan. Pour sundried tomatoes and artichokes over chicken; bake 45-60 minutes. Spoon juices over chicken.

6 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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