Spinach and Mozzarella-Stuffed Chicken Thighs

Yield: 2

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Chicken Roulade with a Spinach and Mozzarella Stuffing

Level: Intermediate

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Ingredients

• 4 chicken thighs, skin-on, bone removed (you can do this yourself or ask your butcher to do it for you)
• Salt and pepper
• 1 tablespoon unsalted butter, divided
• ½ cup chopped onions (about ½ of a small onion)
• 1 garlic clove, minced
• 2 ounces frozen chopped spinach, defrosted
• ½ cup grated mozzarella cheese
• 1 tablespoon freshly grated Parmesan cheese
• 1 tablespoon of a beaten egg (use the rest for scrambled eggs in the morning!)
• 1 tablespoon Panko bread crumbs
• ½ teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper (optional)
• 2 teaspoons toasted pine nuts

Preparation

Prep Chicken:

1. Preheat oven to 400℉.
2. Pat dry the chicken thighs with paper towels. Season the skin side of the thighs with salt and pepper, then flip them so the skin side is facing down. Allow them to rest while preparing the filling.

Make Filling:

1. Squeeze excess water out of the spinach and place it in a medium-sized bowl.
2. Heat butter in a sauté pan over medium-low heat. Cook onions for 4-5 minutes until tender, then add garlic and cook for an additional 30 seconds.
3. Combine the onion mixture, scallions, mozzarella, Parmesan, egg, bread crumbs, salt, pepper, oregano, paprika, cayenne pepper (if using), and pine nuts with the spinach. Mix well.

Assemble:

1. With the undersides of the thighs facing up and the skin side facing down, spread the spinach mixture evenly onto each thigh.
2. Carefully roll each thigh, encasing the filling, and tie them tie up each thigh with three pieces of kitchen twine, spaced evenly.

Cook Chicken and Serve:

1. Coat the bottom of a 9-inch cast iron skillet with vegetable oil and heat over medium-high heat. Place the chicken thighs in the skillet, skin side down, and sear for 3-4 minutes per side until browned.
2. Turn off the heat and add the remaining butter to the skillet. Baste the thighs for 30 seconds.
3. Transfer the skillet to the preheated oven and roast for 10-15 minutes, until the thighs have cooked through. Use a thermometer to ensure they have reached an internal temperature of 165℉.
4. Remove the twine from the thighs, slice, and serve.

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