Ricotta Herb Stuffed Chicken Thighs

Ingredients:

• 6 bone in skin on chicken thighs
• 2 tbsp olive oil
• 2 tbsp butter
• 1 yellow onion diced fine
• 3 cloves garlic minced
• 1 cup frozen spinach
• 2 tbsp fresh parsley
• 2 tbsp fresh oregano
• 1 cup ricotta cheese
• 1/2 cup shredded parmigiana cheese
• 1/2 cup shredded mozzarella
• 1 egg yolk
• Salt to taste
• Pepper to taste2 teaspoons Garlic powder

Instructions:

1.  Pat the chicken thighs dry. Set the chicken thighs on a cutting board and using your fingers, pull the skin away from the chicken thigh, creating a pocket. Repeat with each thigh, then season on both sides with salt, pepper and garlic powder to taste.
2.  In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onion and garlic and season with salt. Sautee for 3-5 minutes, stirring often, until softened.
3.  Stir in spinach, oregano and parsley, and cook for 2-3 minutes, until moisture evaporates. Transfer to a bowl and allow to cool completely. Clean out the skillet and set it aside.
4.  In a large bowl, mix together the ricotta, mozzarella cheese, Parmesan cheese, egg yolk, spinach and onion mixture, salt and pepper.
5.  Divide the stuffing mixture into the pocket of each chicken thigh. (You may want to use a toothpick to keep the skin on the thighs from falling off during cooking)
6.  In the clean skillet, heat remaining olive oil and butter over medium-high heat until hot. Add the chicken in and cook on one side for 5-7 minutes until golden, then carefully turn over and cook on the other side for another 5 minutes. Place the skillet in the oven and bake for 20 minutes, or until the internal temperature is 165 degrees F.
7. Turn the oven to a low broil or your air fryer setting and continue to bake for another 10 minutes until the skin is nice and crispy!
8. Remove from oven and serve!