Spinach Stuffed Chicken

This was going to be baked chicken with spinach on the side at my boyfriend's request.  After thinking about it before I got home from work, I decided I wanted to try something different.  Since he had already taken out chicken thighs to thaw, I had to make that work.  I would have used chicken breasts otherwise.  Here's what I did:

Preheat oven to 475 (I always cook my chicken at high temperatures, I am too impatient to wait an hour for chicken to cook! - Somehow it doesn't dry out luckily).

I used 3 chicken thighs, but you can use as much or little as you like - chicken breasts would also work well
Frozen spinach
Lemon and herb marinade
Mrs. Dash table blend
Ginger (I used the kind in the tube found in the produce section; I'm sure fresh ginger root could be used as well...however, I used this just because it helps with acid reflux.  We couldn't taste it, but it's not a necessary ingredient)
Lemon juice
Parmesan cheese
Parsley (again I added this because it helps with acid reflux; it's not a necessary ingredient)

Thaw about a half cup of spinach - I just ran it under cold water and used a paper towel to dry it some

Mix in about a tablespoon of the lemon herb marinade, a couple drops lemon juice, about a teaspoon and a half of ginger, some chopped fresh parsley, and about 1/8 cup parmesan cheese with the spinach

Make a slit in the chicken, big enough to fill with the spinach blend.  Stuff the mixture in.

Sprinkle some Mrs Dash (or whatever seasoning you prefer) and parmesan over the chicken.

Bake for about 45 minutes.  Serve over brown rice.