Ingredients
- 1 cup brown rice
- ⅓ cup low-fat cream cheese, softened
- 1 cup spinach, chopped
- ¼ cup frozen artichoke hearts, chopped
- ¼ cup sun-dried tomatoes, chopped
- 1 cup chopped fresh basil
- 1 lb. skinless, boneless chicken thighs
- 2 Tbsp. olive oil
- ½ cup low-sodium chicken broth
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Instructions
- Preheat oven to 350°F.
- Cook rice according to package directions.
- While rice cooks, stir together the cream cheese, spinach, artichoke hearts, sun-dried tomatoes, and basil.
- Flatten the chicken thighs to an even thickness and divide the mixture evenly between them. Roll them up gently.
- In a large, oven-safe skillet, heat the olive oil over medium-high. Place the chicken rolls in the pan and sear on all sides until brown (4-5 minutes).
- Add the chicken broth to the skillet and cover. Bake in the oven until the internal temperature of the chicken reaches 165°F (20-25 minutes). Remove from the oven and let rest for 5 minutes.
- Serve hot over cooked rice.