Bacon Wrapped Stuffed Chicken Thighs over Asparagus and Pea Shoots
-By Araceli Barrera
2 Chicken Thighs (Boneless and Skinless)
1/4c Goat Cheese (Cream Cheese can be used)
1 tbs Olive Oil
1 bag of Spinach
Salt and Pepper
Set oven to 350 -In a skillet cook Spinach with Olive Oil and take out and squeeze all excess water, then add more Olive Oil and cook Mushrooms until brown, then in a bowl mix Spinach, Mushrooms, Goat Cheese and Salt and Pepper
Flatten Chicken Thighs and Salt and Pepper both sides, then fill with Goat Cheese mixture, wrap with bacon and secure with toothpicks. -In a hot oven proof pan (hot on the stove top) add Chicken and sear on both sides, then pop in the oven for 25min, then turn to broil and broil on all sides for 5min.
I blanched the Asparagus and then added Salt and Pepper, to Plate add Asparagus with Pea Shoots, add Chicken and use the Bacon-Cheesy fat in the pan to pour over Chicken and Asparagus/Pea Shoots. Enjoy!