-
-
Add this recipe to your binder
This recipe is in your binder
-
Spinach and ricotta stuffed chicken recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
26 ratings
Stuffed with a creamy mixture of ricotta and spinach and wrapped up in slices of crispy Parma ham, these chicken breasts are sure to be a huge hit with the family. Serve with golden, roasted spuds and a crunchy salad for a delicious midweek meal. See method
Ingredients
- 800g (1lb 10oz) Charlotte potatoes, halved
- 4 chicken breasts
- 8 slices Parma ham
- 100ml white wine
- ½ lemon, juiced
- 1 red onion, sliced
- 1 tbsp olive oil
- 85g (3 1/4oz) crispy salad
For the stuffing
- 300g (10oz) baby spinach leaves
- 4 tbsp ricotta
- 30g flat-leaf parsley, chopped
If you don't have red onions, try using white, brown or spring onions
Each serving contains
-
Energy
1910kj
452kcal
23%
-
Fat
11g
16%
-
Saturates
3g
17%
-
Sugars
3g
4%
-
Salt
2g
33%
of the reference intake
Carbohydrate 36.9g
Protein 50g
Fibre 4.8g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Parboil the potatoes in a pan of boiling water for 6-8 minutes. Drain.
- Meanwhile, make the stuffing. Put the spinach into a pan with a splash of water, cover, and cook until wilted. Squeeze out the excess water, then mix in a bowl with the ricotta and parsley. Season.
- Cut a pocket in the side of each chicken breast and stuff with the spinach mixture. Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.
- Cover the dish with foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken is cooked through with no pink meat showing.
- Meanwhile, mix the potatoes, onion and oil on a baking tray and season. Roast alongside the chicken for 20 minutes. Serve the roast potatoes with the chicken and salad leaves.
Freezing and defrosting guidelines
The chicken can be frozen. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.
See more Chicken recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.