What’s Cookin’? UK Fans Love This Ovid’s Inspired Stuffed Chicken

If you went to the University of Kentucky, chances are you remember Ovid's Cafe. I went to UofL, and even I know it was a special place for my Wildcat friends. I did try the infamous spicy beef wrap one time! That's all it took for me to understand. It was the perfect place to grab something quick but also delicious.

Or for dishes that made you feel a touch of home. Like the stuffed chicken that inspired Jim Gilles to put this recipe together. He used chicken thighs because they were on sale at Hill View Farms Market, but you can certainly use chicken breasts instead. You can also substitute the white rice for brown, or even better, wild rice would be great.

I do appreciate his use of minute rice for busy weekday dinners. As far as that goes, this is a perfect addition to the rotation that I bet will become a favorite for everyone. Here's What's Cookin' sponsored by Ritzy's of Owensboro. Everything you need for this Spinach & Rice Stuffed Chicken Delight and how to make it:

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Spinach & Rice Stuffed Chicken Delight Ingredients

• 2 packages Hill View Farms boneless chicken thighs (about 8 thighs)
• 1 pound Hill View Bacon
• 1, 10 oz package of fresh baby spinach
• ½ cup sour cream
• 1 cup grated Country View Creamery Pepperjack Cheese
• 4 cloves of garlic, minced
• 1 pinch black pepper
• 1 cup cooked rice
• 1 Tablespoon Hill View Farms Pork Chop & Roast Rub

Spinach & Rice Stuffed Chicken Delight Directions:

1. Cook rice as described on the product packaging and set it aside once finished
2. Preheat oven to 375 degrees
3. In a glass bowl, add the spinach and heat in the microwave for 3 minutes, stirring every minute, or until wilted.
4. Stir into the wilted spinach the sour cream, pepperjack cheese, garlic, cooked rice, and black pepper.
5. Lay thighs on a clean surface and spoon some of the spinach and cheese mixture onto each one.
6. Roll or pull the thigh over the mixture and then wrap with a strip (or 2 depending on how large thighs are) of bacon securing with toothpicks
7. Place stuffed and wrapped thighs seam side down in a shallow baking dish and sprinkle with HVF seasoning.
8. Bake uncovered for 35 minutes or until chicken is cooked to an internal temperature of 165 degrees.
9. Increase the heat to 500 degrees after 35 minutes or use the oven broiler to cook for an additional 5 to 10 minutes to crisp and brown the bacon.

Serve warm with vegetables or a salad. You can also prepare this ahead of time and refrigerate it until you are ready to cook it. Just be aware that cooking times may need to be adjusted if you are putting it in the oven straight from the refrigerator.