Chicken Thigh Fillets stuffed with spinach and cheese and cooked in celery or asparagus soup.
Squeeze liquid out of spinach
Open up chicken thigh and put a good tablespoon of spinich and some of the parmesan cheese in each thigh.
Put thighs with filling in casserole dish with open side down to form a cavity, when chicken cooks it will enclose the filling.
Pour the tin of soup - undiluted - over the filled thighs.
Sprinkle breadcrumbs over mixture.
Sprinkle remaining cheese over the top.
Place in oven and cook for 1 hour at 180 degrees.
Nutritional analysis per serving (6 servings)
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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