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Brie Baked Chicken Thighs

5 chicken thighs 

1 tsp. salt

1 tsp. pepper

1 tsp oregano

1 Tbsp. butter

1 Tbsp. olive oil

1 cup spinach chopped

5 slices brie

¼ C sun-dried tomatoes

¼ c white wine

Preheat oven to 350.  Sprinkle thighs with salt, pepper and oregano.  Heat olive oil and butter in pan to med-high.  Sear 4 minutes per side till browned.  Remove from heat and stuff brie, spinach and sun-dried tomatoes under the skin.  Pour wine into pan.  Place pan in oven and cook for 35 minutes, till no loner pink.

Sun-dried tomatoes and the wine are not necessary in this recipe.  I used brie because I had some I needed to get rid of but other cheeses could be used as well as substituting other greens for spinach.  Arugula or basil would be great as well.  If you wanted to use chicken breasts, place cheese and greens on top and roll them up.  Secure with toothpicks.