Ricotta and herb stuffed chicken fillets

Preheat the oven to 190C, 375F, Gas 5. Blend the ricotta with the garlic, herbs and Parmesan and season with freshly ground black pepper. Use a sharp knife to slice a large pocket in each chicken fillet.

Spoon a quarter of the ricotta mixture into each pocket and seal closed with wooden cocktail sticks or very thin metal skewers. Wrap each fillet in 2 slices of Parma ham.

Heat the butter and 15ml (1tbsp) of the olive oil in a large frying pan and fry the fillets over a high heat, turning frequently until golden brown (dont worry if a little cheese leaks out).

Transfer the fillets to a small roasting tin. Cover with foil and bake for 25-35 mins until cooked through.

Divide the spinach salad between 4 plates and scatter over the pine nuts. Slice each stuffed fillet into 6 and arrange on top. Stir the remaining olive oil into the juices in the roasting tin and pour over the chicken.