• 4servings
  • 498calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsA, B2, B3, B9, B12, C, D, E
MineralsChromium, Manganese, Calcium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. l 50g (2oz) ricotta cheese

  2. l 1 garlic clove, crushed

  3. l 10ml (2tsp) fresh chopped thyme

  4. l 10ml (2tsp) fresh chopped parsley

  5. l 15ml (1tbsp) Parmesan cheese, finely grated

  6. l 4 large chicken fillets

  7. l 8 slices Parma ham

  8. l 15g (1/2oz) butter

  9. l 45ml (3tbsp) olive oil

  10. l 225g (8oz) bag spinach salad

  11. l 50g (2oz) pine nuts, lightly toasted

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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).

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

  5. 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.


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