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

  
 

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

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.