Title: Spinach and Ricotta Stuffed Chicken Thighs
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken thighs
1 cup fresh spinach, chopped
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Fresh parsley for garnish 
Instructions:
Preheat your oven to 375 degrees Fahrenheit.
In a mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, dried oregano, salt, and black pepper. Mix until all ingredients are well incorporated.
Place the chicken thighs on a clean surface and use a sharp knife to create a pocket in each thigh. Carefully cut along the side, ensuring not to slice all the way through.
Fill each chicken thigh pocket with the spinach and ricotta mixture, distributing it evenly among the thighs. Use toothpicks to secure the openings if needed.
In an oven-safe skillet, heat the olive oil over medium heat. Add the stuffed chicken thighs and sear for about 3 to 4 minutes on each side until golden brown.
Once the chicken is browned, transfer the skillet to the preheated oven. Bake for 20 to 25 minutes or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
Remove from the oven and let the chicken rest for a few minutes. Garnish with fresh parsley before serving.
Enjoy your delicious, diabetic-friendly dinner packed with flavor and nutrition!
