Chicken Thighs on Sun-Dried Tomatoes, Spinach with Pepper Jack Cheese
- 4 chicken thighs bone removed and flattened
- 1/2 cup sun dried tomatoes + 2 tbsp oil from the jar
- 1/2 cup shredded pepper jack cheese
- 10 oz frozen spinach
- 2 tbsp olive oil
- 1 tbsp yellow mustard
- 1 tbsp rice wine vinegar
- 1 tsp sugar
- 2 tsp olive oil
- 1/2 tsp Italian mixed herbs
- 1/4 tsp salt
- 1/2 tsp pepper
Whisk together the marinade ingredients in a bowl.
Using a barbecue brush, coat the chicken on both sides with the marinade. (Let this set for 10 minutes.)
Meanwhile, microwave spinach for 6 minutes, drain and squeeze dry.
Heat a non-stick frying pan to medium heat, adding 2 tbsp olive oil.
When frying pan is medium-hot, add chicken thighs. Chicken should sizzle but not spit all over. When chicken is brown on one side (about 8 minutes), turn over. Check again at 6 and 8 minutes till done.
Microwave spinach, chopped sun-dried tomatoes with a little drizzle of their oil, and pepper jack cheese for 2 minutes. Stir with fork. Cook and additional 2 minutes till hot and cheese is melted.
Check chicken thighs with a meat thermometer. When the thickest part of the meat is 165°, it is done.
Serve thighs on a bed of the delicious spinach/tomato/cheese mixture.
While this recipe is sometimes made with chicken breasts, we find the thighs much more flavorful. And by making it in a frying pan instead of the oven, it's a quick and easy dinner. Enjoy!