Spinach Stuffed Chicken Thighs

Baked chicken in any form is wonderful - even chicken thighs.  Stuffed with spinach makes a great entree - especially with garlic fries.

You'll need:

1 Tsp Olive Oil (I used sun dried tomato olive oil)
4 boneless, skinless chicken thighs
6 ounces baby spinach
1/4 cup sour cream
1/3 cup cheddar cheese
1/2 tsp fennel seeds
1/2 tsp grated lemon zest
1/8 tsp grated nutmeg
1/4 tsp ground pepper
1/4 tsp salt

Spray a pie plate with cooking spray, set aside.  Heat oven to 400 degrees.

In a large skillet, heat oil.  Add spinach.

Stir and cook until wilted.

Move to a cutting board.

Chop and put in a medium bowl.  Add lemon zest and spices, set aside to cool

While cooling, place chicken thighs on a cutting board.

Lightly pound to flatten slightly.

Add the sour cream and cheese to the spinach, stir to combine.

Place spinach mixture on chicken thighs.

Fold chicken over spinach mixture, place into a pie plate.

Put in oven and bake for 35 minutes or until internal temperature is at least 165.