Spinach Stuffed Chicken

Ingredients

8 boneless, skinless chicken thighs
2 boxed frozen spinach, thawed & drained
1 cup onions, small dice
1 garlic clove, minced
1/2 cup grated Parmesan cheese
2 tbsp butter
3 tbsp olive oil + drizzle
salt
pepper

Parsnip Puree

Ingredients

8-10 parsnips, peeled & diced
1/2 cup onion, dice
1 clove garlic
1 1/2 cups whole milk
1/2 stick butter
pinch of nutmeg
salt
pepper 

Directions

Place all ingredients in a pot on medium low heat with lid on and cook until soft.  Use an emersion blender to create a puree. Adjust any seasoning.

Cooking Tools

Emersion blender

Frying pan

Medium pot with lid

Baking dish

Wooden skewers

Directions
In a frying pan, add butter and olive oil to medium heat.  Saute spinach, onions, garlic until tender and all water has evaporated.  Toss in cheese, nutmeg and salt & pepper to taste.  Set aside to cool. Stuff each thigh with spinach mixture and close seam with wooden skewers.  Place each thigh into a greased baking dish and coat with some olive oil and salt& pepper on top.  Bake in oven for 50-60 minutes.  Place sliced chicken on top of Parsnip puree and pour some of the cooking juices on to sliced thighs.
Serves 4