Spinach Stuffed Chicken

I found this on Pinterest and then tweaked it - of course.
It is hands down one of the best things I've ever cooked.  Everyone who has tried it, LOVES it.
I made it for Hunter's parents and they loved me even more than before!
It's one of those dishes that seems hard and kind of impresses people, but it's actually really easy.  It's also very simple to double.

Here's the website with the original recipe: Cooking Creation   Their version uses cajun seasoning and chicken breasts, among a few other differences.  Also, they use toothpicks to seal the chicken shut while cooking.  I prefer wooden skewers cut in half, so that you're not hunting toothpicks before serving.

And here's my version:

• 1 lb boneless, skinless chicken thighs (we prefer dark meat)
• 2 cups pepper jack cheese, shredded 
• 1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
• 2 tbsp olive oil
• 3 tbsp Italian style breadcrumbs 
• Nature's Seasons, to taste
• wooden skewers, cut in half

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine the pepper jack cheese, spinach, & seasoning.  Spoon about 1/4 c of the spinach/cheese mixture into each chicken thigh. Roll each chicken thigh tightly and fasten the seams with 3-4 wooden skewers.  

Brush each chicken thigh with the olive oil. Sprinkle the bread crumbs evenly over all. Sprinkle any remaining spinach and cheese on top of chicken.  (in my family we don't believe there's any such thing as "too much cheese".)

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

I like to serve it with parmesan orzo and dinner rolls.


PS - I'm (finally) getting a new camera next week and I am SO looking forward to taking good food pictures!!  =D