4-8 chicken thighs
1 c. lowfat ricotta cheese
1 c. thawed drained frozen chopped spinach
1/4 c. grated Parmesan cheese
1 tsp. nutmeg, if desired

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. Roll thighs up; secure with toothpicks or kitchen twine!

Spray baking pan with nonstick spray. Bake at 350 degrees until done, about 25 minutes. Boneless skinless chicken breasts may be used if preferred. Adjust cooking time if necessary.