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

Toppings:
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.

Recipe compliments of the Minnesota Cultivated Wild Rice Council