Get ready for some yumminess in your day because these chicken thighs are stuffed with one of my favorite cheeses–gruyere! It is like a fancy and fabulous swiss and melts like heaven. I am also using some baby spinach in the stuffing but you could also use baby kale. This is a sheet pan dinner which means you can round it out by adding your favorite keto veggie to the sheet pan and call it a night. I decided to serve it with creamed spinach and crispy pancetta.
Greyere and Spinach Stuffed Chicken Thighs
- 6 chicken thighs boneless, skinless
- 1 cup baby spinach leaves
- 4 oz gruyere shredded
- 1/2 tsp salt and pepper
- 12 toothpicks
- Pre heat oven to 400 degrees. Begin by patting all sides of chicken dry with paper towel. Lightly oil all sides of chicken with olive oil. Season with salt and pepper. Take the thighs and place them between two pieces of plastic wrap. Pound the chicken with a rolling pin or smooth side of meat tenderizer until all pieces are of uniform thickness. Remove top layer of plastic wrap. Add a layer of spinach leaves and a small handful of cheese and fold the chicken over. Secure shut with two toothpicks. Repeat for all pieces. Place chicken on a lined, lightly oiled sheet pan. You can also add veggies to the sheet pan to cook along with the chicken. Just be sure to coat them in olive oil and of course season with salt and pepper. Suggestions would be: cauliflower florets, broccoli rabe and brussels sprouts. Roast in oven for 30 minutes or until chicken reaches internal temp of 165 degrees. And this dinner is ready!! Love this with the gruyere cheese because it melts so beautifully and adds a wonderful richness. Enjoy!
Macros: Number of servings: 6 Amount per serving Calories: 234 Total fat: 14g Carbs: 0 Sugars: 2g Protein: 28g Potassium: 79mg