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
Wenchpie
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Ingredients
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
Directions
Preparation:20min ›
Cook:30min ›
Ready in:50min
- Preheat the oven to 180 degrees C.
- Flatten each chicken breast between baking paper or plastic wrap.
- Mix the cooked spinach with the ricotta and nutmeg.
- Spread the flattened chicken out on a chopping board and spread the mixture evenly over each breast.
- Roll the chicken up and secure by wrapping slices of proscuitto around it
- 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.
- 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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