Fire Roasted Stuffed Chicken Thighs

Step 1

Place a colander on top of a measuring cup and pour the can of fire roasted tomatoes into the colander. Using a spoon, push the juices out of the tomatoes into the measuring cup (you're going to get about ½ cup of the fire roasted tomato juice). Once you have about a ½ cup of the fire roasted tomato juice in the measuring cup, set the drained fire roasted tomatoes aside. In the measuring cup with the tomato juice, add olive oil, 1 tbsp Dan-O’s Italian-o seasoning, and 1 tbsp Dan-O’s Spicy seasoning. Mix that together until combined. Set it aside.

Step 2

In a large bowl add in softened cream cheese, shredded mozzarella, shredded parmesan, drained fire roasted tomatoes, 1 tbsp Dan-O’s Italian-o seasoning, ½ tbsp Dan-O’s Spicy seasoning, and the chopped green onions (save some of the green onions for garnish). Mix that together until everything is combined.

Step 3

Now, place your chicken thighs into a baking dish. Begin peeling back the skin on each piece of chicken, take a heaping spoonful of the cream cheese mixture, spread it on top of the chicken, and then pull the skin back over the chicken to cover the cream cheese mixture. Next, sprinkle about ½ tsp of Dan-O’s Italian-o seasoning evenly over top of the chicken. Then, pour the tomato juice oil mixture evenly over top of the chicken thighs. Lastly, sprinkle the remaining chopped green onions over the top for garnish.

Step 4

Bake in the oven at 375°F for 55 minutes to 1 hour. Enjoy!