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.
6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council