by Gary Duke at Alley Oops
8 boneless and skinless chicken thighs
1 tablespoon olive oil
1 cup fresh mushroom, sliced
1/2 onion, diced
2 cups fresh spinach, washed
2 ounces cream cheese
1/2 cup parmesan cheese
1/4 cup sour cream
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic
1 teaspoon paprika
Pat chicken thighs dry and lay out on a paper towel, skin side down. In a skillet heat olive oil, add mushrooms and onion and cook for 2 or 3 minutes. Add spinach and toss to wilt, add remaining ingredients, remove from heat and stir until everything is mixed together. Divide spinach mixture (stuffing) evenly over chicken thighs and roll up, use toothpicks to secure thigh if needed.
Arrange thighs, seam side down on baking dish.
Add to baking dish:
1/2 cup white wine or chicken broth
I like to add some bite sized vegetables to the dish so they can cook with the chicken(acorn squash, broccoli, etc.)
Season top of thighs with salt, pepper and paprika
Drizzle 3 tablespoons honey on top of dish, cover and bake at 350 for 30 minutes. Uncover and cook for another 15 minutes. You can garnish with more parmesan cheese or Monterey Jack cheese and diced green onions. Serve over rice or pasta.