295g (10.4 oz)
Featured Maple Leaf Product: JMS Bone-in Chicken Thighs, IQF (26344)
|JMS JMS Bone-in Chicken Thighs, IQF (avg wt. 172 g)||25 each||25 each|
|Lemon Juice, Fresh||375 ml||1.5 cups|
|Lemon Zest, Fresh (rind)||30 ml||1 fl oz|
|Olive Oil||80 ml||1/3 cup|
|Garlic, Fresh, minced||15 g||1/2 oz|
|Chicken Broth, Low Sodium (prepared)||750 ml||3.2 cups|
|Mushroom Sauce, RTS (prepared)||1.36 L||48 fl oz|
|Baby Spinach, Fresh||2 L||2.1 qts|
- In a bowl, combine the thawed chicken thighs, olive oil. Toss to coat and place thighs on a parchment-line baking sheet. Bake chicken in a pre-heated 350 F /177 C convection or combi oven and cook chicken thighs to an internal temperature of 165 F (74 C) held for a minimum of 15 seconds.
- If using fresh lemons, prepare juice and zest separately. Set aside.
- In a saucepan on medium-low heat, whisk together the garlic, chicken stock, lemon juice, lemon zest, and mushroom sauce until combined. Add the spinach and cook, stirring until the spinach is wilted.
- Spoon the cooked sauce over the chicken evenly and place into a preheated 350 F oven for 10 minutes. Ensure the internal temperature of 165 F (74 C) held for a minimum of 15 seconds. Serve 1 chicken thigh per serving with sauce.
Garnish with thin lemon slices. Serve with pasta and vegetable (sides not included in the nutritional information).
Nutritional Info per 295g (10.4 oz)
|Total Fat||23 g|
|Saturated Fat||5.8 g|
|Total Dietary Fiber||0.8 g|
|Vitamin A||108.7 RE|
|Vitamin C||12.1 mg|
|Calories from Protein||34 %|