Poultry and Game Recipes - Chicken Stuffed with Spinach and Ricotta Recipe

Ingredients

Serve 4

• 4 boneless, skinless chicken breasts

• 125 g/4 oz ricotta cheese

• 125 g/4 oz cooked spinach, squeezed dry

• 1/2 teaspoon grated nutmeg

• 8 slices of Parma ham

• 2 tablespoons olive oil

• salt and pepper

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Method:

1. Make a long horizontal slit through the thickness of each chicken breast without cutting right through.

2. Crumble the ricotta into a bowl. Chop the spinach and add to the ricotta with the nutmeg. Season to taste with salt and pepper and mix well.

3. Divide the stuffing between the 4 chicken breasts and wrap each one in 2 pieces of Parma ham, winding it around the chicken to totally cover the meat.

4. Heat the oil in a shallow ovenproof casserole. Add the chicken breasts and cook over a low heat for 4 minutes on each side, or until the ham starts to brown.

5. Transfer the pan to a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 15 minutes.

6. The ham should be browned and slightly crunchy on the outside and the chicken moist and soft.