Spinach and Cheese Stuffed Chicken

Enjoy farm to table flavors in these impressive, yet easy to prepare, prosciutto-wrapped stuffed chicken thighs. The natural tangy, salty and savory tastes are enhanced by the seasonings in our Taste the Seasons Spinach Mushroom mix. Don’t shy away from the goat cheese in this recipe, but if you must, you may substitute cream cheese.


8 ounces chèvre goat cheese, room temperature

1/2 cup parmesan cheese, finely shredded

1 package Taste the Seasons Spinach Mushroom mix

6 large boneless skinless chicken thighs (about 2 pounds)

3 ounces fresh baby spinach

8 ounces prosciutto, thinly sliced


Preheat oven to 450°F.

In a small bowl, blend together the chèvre, parmesan cheese and Spinach Mushroom mix. Set aside.

On a work surface, lay the chicken thighs on a sheet of plastic wrap and cover with another sheet of plastic wrap. Pound with a meat mallet or rolling pin until about 1/4-inch thick. Place a layer of spinach onto each thigh; spoon 1/6th of the cheese mixture over spinach. Roll up each thigh; wrap with 2 or 3 slices of prosciutto.

Arrange the stuffed chicken thighs in a lightly greased 9x13-inch baking pan. Bake for 20 – 30 minutes at 450°F or until the internal temperature reaches 160°F.

Makes 6 servings