• 4 chicken thighs (boneless, skinless)
  • 2  cloves garlic (minced)
  • 1/3 cup finely chopped onion
  • 2 cups spinach leaves (fresh)
  • 2/3 cup Ricotta Cheese
  • 1/2 cup bread crumbs
  • 3 tbsp olive oil (divided)
Put 1 tbsp oil in a pan. Add garlic and onion and cook for 5 minutes. Add power greens and stir until wilted. Add ricotta and stir well. Pound chicken thighs. put 1/4 or spinach mixture one one half of the thigh and fold the other half over mixture. Pick up thigh and place the bottom in bread crumbs then sprinkle bread crumbs on top and press into chicken. Drizzle oil over top of thigh. Repeat for remaining 3 thighs. Preheat the oven or air fryer to 390°. If cooking in the oven put oil in the bottom or cooking pan and then place chicken in the pan. In air fryer place in the container provided. Cook in air fryer for approx. 16 min or in over for 35 min. Top with tomato reduction
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