Ricotta, Mushroom, Spinach Stuffed Chicken



1 container Kitehill Vegan Ricotta

12 oz baby bell mushrooms, chopped

1 small white onion, chopped

3 cloves garlic, minced

16 oz. organic spinach

1 lb. organic chicken thighs

olive oil



In med-large sautee pan, add olive oil, add garlic and onion. Sweat for 3-5 min.

Add mushrooms. Sautee to golden brown. Cook these down. 

Add chopped spinach.

Cook these all down.

Flatten chicken thighs between two pieces of parchment paper so they are the same thickeness.

Even them out.

In a bowl, add the cooked veggie mixture to the vegan ricotta cheese. Mix this up evenly. 

Add one scoop of the ricotta mixture to the inside of the flattened chicken. Roll the chicken up and insert a skewer to hold the seam of the chicken together.

Continue to do all the chicken thighs. 

In the same pan, heat olive oil to med high heat. Add the chicken roll ups into the pan. Cook about 5-7 min on each side until chicken is cooked through.