Stuffed Chicken Thighs Braised in Tomato Sauce
Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken livers in the stuffing for an extra-rich treat. And don't worry, even though when stuffed it looks like the filling will ooze out, it doesn't. The egg in the stuffing acts as a binder to keep everything in place. The recipe makes plenty of sauce, so be sure to cook up some pasta or make mashed potatoes to serve alongside the saucy chicken.
Make Ahead Tip: Prepare the stuffing (Step 1), cover and refrigerate for up to 1 day or stuff the chicken (Step 2), cover and refrigerate for up to 1 day.
Equipment: Kitchen string
Tip: To make fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/2 cup fresh crumbs.
Note: Look for fresh chicken livers that have not been previously frozen. Previously frozen livers exude more liquid when cooking.
1/2 starch, 1 vegetable, 3 lean meat