- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 239.4
- Total Fat: 10.6 g
- Cholesterol: 60.8 mg
- Sodium: 840.1 mg
- Total Carbs: 10.6 g
- Dietary Fiber: 3.3 g
- Protein: 22.2 g
Stuffed Chicken Thighs & Greens
IntroductionThe greens are fully interchangeable. Chinese cabbage, turnip greens, spinach, asian mixed greens, collards... anything you want! Pick a tender green to stuff the chicken. The greens are fully interchangeable. Chinese cabbage, turnip greens, spinach, asian mixed greens, collards... anything you want! Pick a tender green to stuff the chicken.
4 boneless, skinless Chicken Thighs
1/2 cup fat free cottage cheese, small curd
2 cups Spinach, chopped
2 oz shredded Parmasan, divided
1 T olive oil
1 head chinese Cabbage, chopped
- separate leaves and stems
Baby Bella/Crimini Mushrooms, 3 oz, sliced
1/2 sweet yellow onion, chopped coarsely
1 cup chicken broth, reduced sodium
2 T low sodium Soy sauce
-Don't overthink separating the leaves and stems. "Eyeballing" it will achieve the same results.
-Buy parmasan in a block and shred using a handheld grater to get more texture and flavor.
-Use juices from the baking pan to dress the greens.
While the chicken is in the oven:
Heat oil in deep pot and slowly fry stems, onion, and mushrooms. When pan gets dry, add chicken stock by the quarter cup and continue stirring gently. When tender, add chopped leaves, red pepper and soy. Continue to simmer and stir occasionally until chicken is done.
Serving Size: 4 servings