I started this post two days ago, and then promptly forgot about it as soon as I was interrupted! Geesh!!! I’d blame it on getting older, but I’m really not all that old (do not pay any attention to the children rolling their eyes!)
Our world is in an uproar right now. We are living in a homeless shelter (for which I am eternally grateful!) but it has its challenges. We are sharing a kitchen with 11 other units (some singles, some families) and it’s hard to concentrate! The people are lovely, but when there are 10 people in the kitchen and you’re trying to prepare a meal, get measurements, and take pictures, it gets to be a bit much.
This is the best I can do for right now. Most of my recipes are quite simple at this time. I’m not ready to conquer complicated when our living situation is what it is for now. I’m hoping and praying for home for us. Please join my prayers and in the meantime, enjoy this simple chicken dish.
You will need:
As many chicken thighs as you think your family and I’ll eat. I believe we cooked about 14. Ok. Ok. We were hungry! Leftovers are not a bad thing here! Don’t judge!
Your favorite gluten free salsa (about 1 Tbsp. for each thigh.)
Your favorite gluten free cooking spray
Preheat oven to 375°F. Cover your baking dish (I used a 9″ x 13″ pan) with the aluminum foil and spray it with your cooking spray.
Unroll your thighs and spoon approximately 1 Tbsp. of salsa into each, rolling after filling. Cover tightly with foil and bake for 60 minutes or until your chicken reads 165°F on a meat thermometer.
Serve with potatoes, rice, or just vegetables. Enjoy! Bon Appetit!