4 Boneless Chicken Thighs (bone-in works if available)
1/2 cup wilted, and drained Spinach,
1/4 cup Sun Dried Tomato, finely chopped
1/2 cup Artichokes, chopped
4 leaves Basil, sliced
1/4 cup Feta Crumbles
1/4 cup Cream Cheese, softened
Salt and Pepper to taste
1/4 cup Olive Oil
1/2 cup Chicken Broth
Remove chicken from the fridge at least 20 minutes before cooking to let the chicken come up to temperature and take the chill off for even cooking.
Preheat oven to 350 degrees.
In a small bowl, combine spinach, artichokes, sun dried tomatoes, feta cheese, cream cheese, and basil. Gently spoon the filling under the skin of the chicken and pull the skin taught over the chicken securely. Season the skin of the chicken with salt and pepper.
In an oven proof skillet (like cast iron or stainless steel), preheat olive oil in the pan over medium high heat on the stove. While the oil is heating, prepare chicken. Season all sides of the chicken thighs with seasoning.
Place chicken, skin side down, into the pan in the oil. Cook chicken for several minutes until the chicken is dark golden brown and crispy - about 4 minutes. Using tongs, turn the chicken over and cook on the other side until dark golden brown.
Pour the chicken stock into the bottom of the pan and carefully cover the pan with aluminum foil and place in the oven for 12-15 minutes until the internal temperature of the chicken reaches 160 degrees. Remove and let rest for 5 minutes before serving.
1 cup flour 2 Tbsp. sugar 1 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 1 ¼ cup buttermilk 1 egg, beaten ? cup creamy peanut butter ½ cup mini chocolate peanut butter cups, chopped into small pieces Chocolate Syrup, for serving Whipped Cream, for serving
Heat a large skillet or griddle over medium heat. In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk to combine. In a small bowl, mix together the buttermilk, egg, and peanut butter. Stir the wet ingredients into the dry ingredients until combined, but still slightly lumpy. Spray your cooking surface with non-stick cooking spray and place ¼ cup of the pancake batter in the pan. The batter is very thick and will need spread a bit with the back of a spoon, spatula, or your ¼ cup measure. Sprinkle immediately with a few pieces of chopped peanut butter cups. Use a spoon to spread a bit of the batter over the candy pieces. Cook for 3 minutes per side or until cooked through. Repeat with remaining pancakes. Top with whipped cream, chocolate syrup, and more candy pieces.