Preheat the oven to 375°F. Spray a 9x13-inch casserole dish with cooking spray and set aside.

Season both sides of the chicken with 1 teaspoon salt and pepper and set aside. 6 boneless skinless chicken thighs, 2 teaspoons salt, 1 teaspoon ground black pepper

Place the spinach in a clean kitchen towel or paper towels and squeeze out as much water as possible. (Note: use a towel that you aren’t in love with or opt for paper towels. Your towel could stain.) ½ cup frozen spinach

In a medium bowl, use a rubber spatula to mix together the spinach, ricotta cheese, cream cheese, garlic, 1 teaspoon salt and mozzarella cheese and set aside. ⅓ cup ricotta cheese, 3 ounces cream cheese, 1 clove garlic, 1 cup mozzarella cheese

Place the chicken thighs between two pieces of plastic wrap (or into a gallon sized resealable bag. You may have to work in batches.) Use a meat mallet or rolling pin to pound them to about ¼ inch thick.

Uncover the chicken thighs and spread some of the filling (about ¼- ⅓ cup depending on how large your chicken thighs are) onto each chicken thigh.

Roll up the chicken so the filling is in the middle (like a cinnamon roll) and secure with toothpicks.

In a skillet over medium heat, sear each side of the chicken for 2-3 minutes.

Transfer the chicken thighs to the prepared casserole dish and place into the oven and bake for 25-30 minutes or until the internal temperature of the chicken is 165°F.

Remove the toothpicks and serve immediately.