1 ½ pounds boneless, skinless chicken thighs (about 5) 6 oz. cream cheese ¼ cup Veganaise or mayonnaise 1 ¾ cups shredded mozzarella cheese (divided) ¼ cup California Sun-Dry sun-dried tomatoes (Julienne Cut with Herbs), chopped ¼ cup Mt. Olive Italian Seasoned Mild Banana Pepper Rings (chopped) ¼ cup grated Romano cheese
Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place chicken thighs flat on a baking sheet. Set aside. In a medium bowl, microwave cream cheese. Mix the Veganaise and 1 cup of the mozzarella cheese with the softened cream cheese. Set aside. Mix the chopped sundried tomatoes and the chopped banana pepper rings. Set aside. Spread the cream cheese mixture onto the chicken. Sprinkle the remaining shredded mozzarella cheese. Sprinkle the tomato pepper mixture onto each thigh. Sprinkle the Romano cheese evenly on all thighs. Bake for 30 minutes.
Serves 3 – 4
Note: This recipe makes a significant amount of white sauce. Having broccoli florets or zucchini noodles as a side dish is ideal, as the sauce, spooned onto the vegetable, is delicious!