Wild Stuffed Chicken

Course Main Dishes
Servings 6


  • 12 boneless skinless chicken thighs


  • 1 pkg (9 oz) chopped spinach, cooked per package directions; squeeze out moisture
  • 2 cups cooked wild rice
  • 1 cup ricotta cheese
  • 1 egg
  • 1 cup grated pepperjack cheese
  • 1/2 tsp each salt and pepper


  • 1 jar (6.5 oz) sun-dried tomatoes in oil
  • 1 jar (6 oz) marinated artichoke hearts


  • Preheat oven to 350F. Spread out chicken thighs and evenly distribute stuffing mixture over chicken; fold thighs over. Place in greased 13x9 pan. Pour sun-dried tomatoes and artichokes over chicken; bake 45-60 minutes. Spoon juices over chicken.
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