Chicken Thighs Stuffed with Spinach and 5 Cheese Sauce

This is a ridiculously easy recipe and so delicious. Also very pretty presentation - sure to impress !

Chicken Thighs Stuffed with Spinach
Time: 40-45 minutes (approx)
Effort: Very Easy
Serves 4

4 Chicken thighs, skin on
340g package of spinach leaves (Approx. 10 oz)
1 cup water
1 tsp salt

Turn oven on to 425oF. Blanche spinach in 1 cup boiling water - approx. 2-3 minutes. Strain, then with your hands squeeze out as much water as you can. Place the chicken thighs on a shallow baking dish, and with each one create a pocket between the skin and meat (by gently pushing your fingers through). Divide the spinach into 4 portions and stuff into each chicken pocket. Sprinkle with salt, and bake until chicken is well cooked - top will be nice and crispy. Check oven from time to time, you may have to drain off the excess fat on the bottom (I did). Serve topped with 5-cheese sauce. (See recipe below).

Chicken Thighs Stuffed with Spinach and 5 Cheese Sauce
Served here with steamed carrots and Braised Mushrooms

5 Cheese Sauce (Bechamel)
2 tbsp butter
1 heaping tbsp all purpose flour
1 cup milk or 1/2 cup each milk, light cream
1/2 cup each: grated Parmesan, Romano, Gruyere, Cheddar & Goat cheese (alot of cheese!)
Salt and pepper to taste

In a small saucepan, melt butter then stir in the flour, blending well. Saute for a couple of minutes. Remove from heat and slowly add milk or milk & cream stirring constantly so it does not form lumps. Return to heat and simmer on medium low, stirring constantly until slightly thickened. Mix in all the cheese, salt & pepper and simmer again, stirring, until cheese has melted and sauce is thick. Remove from heat and serve. Great with chicken or on your favorite fish or vegetable dish !