12 chicken thighs
2 (2 ounce) cans Italian-style diced tomatoes
1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup margarine
1 cup spaghetti sauce
1 cup diced celery
1 cup shredded mozzarella cheese
1 cup sliced green olives
1 cup diced red onions
1 cup shredded Channel Islands pepperjack cheese
Coat chicken with olive oil and press skins down to fluff.
Heat the butter or margarine in a large skillet over medium-high heat. Add chicken and cook 2 minutes on each side, basting with pan juices. Remove from skillet.
One by one, add rice, tomatoes, spinach, margarine, celery, mozzarella cheese, green olives and red onions; toss gently.
Shred chicken breasts and transfer to a bowl. Place in a large casserole dish; cover and refrigerate.
Cover and refrigerate overnight (about 20 minutes).
Shape chicken breasts, removing breast meat and skin, and transfer to a 5-quart casserole dish. Place chicken breasts on the bottom of the dish. Cover and refrigerate overnight (about 10 minutes).
Wrap the chicken breast meat with aluminum foil and refrigerate.
Ladle chicken breasts onto a serving platter. Top with salsa and cheese and sprinkle over chicken. Serve warm.