chicken with spinach and ricotta
Preparation time 10 minutes, Cooking time 25 minutes
4 boneless, skinless chicken breasts, about 125 g (4 oz) each
125 g (4 oz) ricotta cheese
125 g (4 oz) cooked spinach, squeezed dry
¼ teaspoon grated nutmeg
8 slices of Parma ham
2 tablespoons olive oil, plus extra for drizzling
salt and pepper
Make a long horizontal slit through the thickest part of each chicken breast without cutting right through.
Crumble the ricotta into a bowl. Chop the spinach and mix into the ricotta with the nutmeg. Season with salt and pepper.
Divide the stuffing between the slits in the chicken breasts and wrap each one in 2 pieces of Parma ham, winding it around the chicken to cover the meat totally.
Heat the oil in a shallow ovenproof pan, add the chicken breasts and cook for 4 minutes on each side, or until the ham starts to brown. Transfer to a preheated oven, 200°C (400°F), Gas Mark 6, and cook for 15 minutes until the chicken is cooked through. Serve with lemon wedges and rocket leaves drizzled with olive oil.
For chicken with mozzarella & sun-dried tomatoes, omit the ricotta, spinach and nutmeg, and stuff each chicken breast with a 40 g (1½ oz) slice of mozzarella cheese and a drained piece of sun-dried tomato. Season well with pepper and continue as for Chicken with spinach & ricotta. Calories per serving 471
|chicken with spinach and ricotta|