Chicken With Spinach & Ricotta
Ingrediënten
- 4 boneless skinless chicken breasts, about 125 g each
- 125 g ricotta cheese
- 125 g cooked spinach squeezed dry
- ¼ teaspoon grated nutmeg
- 8 slices of Parma ham
- 2 tablespoons olive oil plus extra for drizzling
- salt and pepper
- To serve
- lemon wedges
- rocket leaves
Instructies
- 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.
Notes / Tips / Wine Advice:
For chicken with mozzarella & sun-dried tomatoes,
omit the ricotta, spinach and nutmeg, and stuff each chicken breast with a 40 g 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
Nutritional Information
Calories: 441 kcal
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