Entree: Italy – Asparagus‑Stuffed Boneless Chicken Thighs with Tomato Rice

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 40 min

Ingredients

- 4 boneless skinless chicken thighs, approx. 6 oz (170 g) each
- 1 cup (185 g) white rice
- 8 oz (225 g) asparagus, trimmed and cut into 2–3 inch (5–8 cm) lengths
- 1 cup (150 g) tomatoes, chopped
- 4 oz (115 g) mushrooms, thinly sliced

Instructions

1. Lay each boneless chicken thigh flat, place a few asparagus pieces across one edge, roll tightly and secure if needed; place rolls seam-side down in a baking pan.
2. Scatter mushrooms and chopped tomatoes around the chicken rolls and bake at 375°F (190°C) for 25–30 minutes, until chicken is cooked through.
3. Meanwhile, cook white rice and when nearly done, stir in chopped tomatoes and cook until rice is fully tender and moist.
4. Slice the chicken rolls if desired, plate over the tomato rice, and spoon mushrooms and pan juices over the top.