Chicken Thigh Fillets stuffed with spinach and cheese and cooked in celery or asparagus soup.


  • 1 x 440 gr tin of celery or asparagas soup

  • 1 pkt frozen spinach (thawed)

  • 8 x chicken thighs

  • 100 gr parmesan cheese (grated)

  • 3 x tablespoons bread crumbs (dried or fresh)


  • 1.

    Squeeze liquid out of spinach

  • 2.

    Open up chicken thigh and put a good tablespoon of spinich and some of the parmesan cheese in each thigh.

  • 3.

    Put thighs with filling in casserole dish with open side down to form a cavity, when chicken cooks it will enclose the filling.

  • 4.

    Pour the tin of soup - undiluted - over the filled thighs.

  • 5.

    Sprinkle breadcrumbs over mixture.

  • 6.

    Sprinkle remaining cheese over the top.

  • 7.

    Place in oven and cook for 1 hour at 180 degrees.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 540kj
  • Fat Total 37g
  • Saturated Fat 11g
  • Protein 41g
  • Carbohydrate 7g
  • Sugar 1g
  • Sodium 511mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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