Stuffed Thighs - cooking recipe

Ingredients

4 to 8 chicken thighs
1 c. Ricotta cheese
1 c. thawed, drained frozen spinach, chopped fine
1/4 c. grated Parmesan cheese

Preparation

Skin, debone and flatten thighs to an even thickness.
Combine remaining ingredients, mixing well.
It's important that the spinach be well drained.
Spread thighs with mixture, discarding any extra.
Roll thighs up, securing with toothpick or kitchen twine.
Spray baking pan with nonstick spray.
Bake at 350\u00b0 until done, about 25 minutes.
Serves 4.