Chicken with Ricotta, Spinach and Proscuitto

    50 minutes

    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

    2 people made this

    Serves: 2 

    • 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
    • 1 tablespoon olive oil for basting
    • freshly ground black pepper for seasoning

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat the oven to 180 degrees C.
    2. Flatten each chicken breast between baking paper or plastic wrap.
    3. Mix the cooked spinach with the ricotta and nutmeg.
    4. Spread the flattened chicken out on a chopping board and spread the mixture evenly over each breast.
    5. Roll the chicken up and secure by wrapping slices of proscuitto around it
    6. Baste with a little olive oil to prevent sticking and season with the black pepper to taste but DO NOT ADD SALT at this stage - remember the proscuitto will be fairly salty.
    7. Sear the breasts in a frypan to seal in the juices then transfer to the oven on a middle shelf for approximately 30 minutes or until juices run clear from the chicken.

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