Spinach and Ricotta Stuffed Chicken

stuffed chicken wrapped in parma ham

Stuffed with a creamy mixture of ricotta and spinach and wrapped in slices of Parma ham, these 100% Irish chicken breasts are sure to be a huge hit.

 

Prep time: 5 minutes

Cook time: 40 minutes

Servings: 4 people

Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Parboil the potatoes in a pan of boiling water for 6-8 minutes. Drain.

Meanwhile, make the stuffing.

Put the spinach into a pan with a splash of water, cover, and cook until wilted.

Squeeze out the excess water, then mix in a bowl with the ricotta and parsley. Season.

Cut a pocket in the side of each chicken breast and stuff with the spinach mixture.

Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.

Cover the dish with foil and bake for 15 minutes.

Remove the foil and cook for a further 15 minutes, or until the chicken is cooked through with no pink meat showing.

Meanwhile, mix the potatoes, onion and oil on a baking tray and season.

Roast alongside the chicken for 20 minutes.

Serve the roast potatoes with the chicken and salad leaves. 

Freezing and Defrosting Guidelines

The chicken can be frozen. Cook as instructed and allow to cool completely.

Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months.

To serve, defrost thoroughly in the fridge overnight before reheating.

Ingredients

800g potatoes, halved
4 chicken breasts
8 slices Parma ham
100ml white wine
1/2 lemon, juiced
1 red onion, sliced
1 tbsp olive oil
85g crispy salad

For the Stuffing

300g baby spinach leaves
4 tbsp ricotta
1 x 30g pack flat-leaf parsley, chopped

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Ingredients

800g potatoes, halved
4 chicken breasts
8 slices Parma ham
100ml white wine
1/2 lemon, juiced
1 red onion, sliced
1 tbsp olive oil
85g crispy salad

For the Stuffing

300g baby spinach leaves
4 tbsp ricotta
1 x 30g pack flat-leaf parsley, chopped

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Preparation

Preheat the oven to gas 6, 200°C, fan 180°C.

Parboil the potatoes in a pan of boiling water for 6-8 minutes. Drain.

Meanwhile, make the stuffing.

Put the spinach into a pan with a splash of water, cover, and cook until wilted.

Squeeze out the excess water, then mix in a bowl with the ricotta and parsley. Season.

Cut a pocket in the side of each chicken breast and stuff with the spinach mixture.

Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.

Cover the dish with foil and bake for 15 minutes.

Remove the foil and cook for a further 15 minutes, or until the chicken is cooked through with no pink meat showing.

Meanwhile, mix the potatoes, onion and oil on a baking tray and season.

Roast alongside the chicken for 20 minutes.

Serve the roast potatoes with the chicken and salad leaves. 

Freezing and Defrosting Guidelines

The chicken can be frozen. Cook as instructed and allow to cool completely.

Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months.

To serve, defrost thoroughly in the fridge overnight before reheating.