# Components:
→ Chicken
01 - 8 boneless, skinless chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon salt
04 - 1/2 teaspoon black pepper
05 - 1 teaspoon Italian seasoning
→ Filling
06 - 1 cup ricotta cheese
07 - 1 cup fresh spinach, chopped or 1/2 cup thawed, drained frozen spinach
08 - 1/4 cup grated Parmesan cheese
09 - 1 garlic clove, minced
10 - 1/4 teaspoon ground nutmeg
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Topping
13 - 1/2 cup shredded mozzarella cheese
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish with a small amount of olive oil.
02 - In a medium mixing bowl, combine ricotta cheese, chopped spinach, grated Parmesan, minced garlic, nutmeg, salt, and black pepper. Stir until the mixture is uniform.
03 - Pat the chicken thighs dry with paper towels. Arrange thighs smooth side down on a cutting board. Evenly sprinkle with salt, black pepper, and Italian seasoning.
04 - Spoon a generous portion of the ricotta-spinach filling onto each chicken thigh. Roll each thigh tightly around the filling and place seam-side down in the prepared baking dish.
05 - Drizzle the stuffed chicken thighs with olive oil, then evenly sprinkle shredded mozzarella cheese on top.
06 - Cover the baking dish with aluminum foil and bake for 20 minutes.
07 - Remove the foil and continue baking for another 15 minutes, until the chicken is thoroughly cooked (internal temperature reaches 165°F) and the cheese is golden.
08 - Allow the stuffed chicken thighs to rest for 5 minutes before serving.
