Facon Stuffed Chicken
I don’t know how it happened, but my kids love spinach, and I’m thrilled to accommodate their love of this nutrient-packed leaf.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Food processor
- Meat tenderizer
- Microplane
- Saute pan
- Slotted spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Parchment paper
- Paper towel
- Aluminum foil
- Measuring spoon
- Oven
- Stove
Ingredients
- 1 (4-ounce) package facon, cut into thin 1/4-inch strips
- 1 large onion, cut into quarters
- 3 cloves garlic, minced or 3 cubes Gefen Frozen Garlic
- 1 pound (450 grams) shiitake mushrooms, stems removed
- 16 ounces (450 grams) Beleaves Frozen Spinach, defrosted and squeezed to drain excess liquid
- 2 teaspoons lemon zest
- 1 tablespoon kosher salt
- 2 teaspoons coarse black pepper
- 12 boneless chicken thighs (with or without skin)
- 1 cup Kedem Sherry
- 3 tablespoons lemon juice
- 1 tablespoon olive oil
- 2 teaspoons paprika
