This recipe is the tastiest, juiciest and most tender chicken dish I’ve ever made. The flavor just dances in your mouth.
INGREDIENTS
• 8 Boneless Chicken thighs (Flattened)
• 1 cup Cream cheese
• 1 1/2 cups Baby Spinach
• 8 clove garlic (minced)
• 2-4 Jalapeno Pepper (diced, removed seeds to adjust your spice preference)
• 1 cup Spinach
• 1 tsp Dried oregano
• 1/2 tsp Black Pepper
• 1 cup Red Onion (chopped)
• 1 cup Chicken broth
• 1 cup Tomato Sauce
• 3/4 cup Cream
• 1 cup Mushrooms (sliced)
• Parsley (garnish)
• 3 tbsp Olive oil
INSTRUCTIONS
• Saute spinach and squeeze water out
• In a medium size mixing bowl, combine cream cheese, 4 cloves of minced garlic, jalapeno pepper, spinach, dry oregano, and black pepper
• Layout about 12″ x 6′ of aluminum foil, brush some olive oil and add salt and pepper.
• Lay down the chicken flat and add 2 tbsp of the cream cheese filling.
• Roll the chicken tightly and wrap it with aluminum foil.
• Chill the chicken in the fridge for at least 1 hour
• Boil the chicken with the aluminum foil for 10 minutes
• Unwrapped the chicken
• Heat oil in a skillet over medium-high heat
• Saute red onion
• Add and brown the chicken. Be careful not to turn the chicken upside down to avoid spillage of the cream cheese filling.
• Remove chickens
• Using the same skillet, add 4 cloves of minced garlic, chicken broth, tomato sauce, and cream
• Add sliced mushrooms and put back the chicken. Cook for another 5 minutes.
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