Chicken breasts stuffed with ricotta and spinach and wrapped in parma ham are seared in a frypan then transferred to the oven for a tasty dinner. More easy than it sounds! Substitute bacon or ham for the proscuitto
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2 chicken breasts
2 slices of proscuitto per breast (or enough to wrap them)
pinch of freshly grated nutmeg (or to taste)
150g ricotta cheese, more if needed
1 bag (150g) fresh spinach, cooked till wilted and thoroughly drained