8 skinless chicken thighs, each about 125 g (4 oz)
1 tablespoon olive oil
200 g (7 oz) fresh spinach leaves, washed and drained
1 teaspoon ground nutmeg
finely grated rind of 1 lemon
125 g (4 oz) ricotta cheese
salt and pepper
Unroll the chicken thighs on a board and season well with a little salt and plenty of black pepper.
Heat the oil in a pan and cook the spinach over a moderate heat for 2 minutes, stirring continually until wilted. Remove from the heat and drain well, pressing the leaves into a sieve to remove any excess liquid. Roughly chop the spinach. Place in a bowl and add the nutmeg and lemon rind. Season with pepper. Stir in the ricotta until well blended.
Put spoonfuls of the mixture in the centre of the chicken thighs and roll up loosely so that filling does not come out, holding the chicken together with cocktail sticks.
Transfer to a roasting tin and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes or until cooked. Serve hot with a simple salad and warm crusty bread.