Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spinach and ricotta stuffed chicken recipe

26 ratings

Stuffed with a creamy mixture of ricotta and spinach and wrapped up in slices of crispy Parma ham, these chicken breasts are sure to be a huge hit with the family. Serve with golden, roasted spuds and a crunchy salad for a delicious midweek meal. See method

Serves 4
5 mins to prepare and 40 mins to cook
452 calories / serving
Freezable

Ingredients

800g (1lb 10oz) Charlotte potatoes, halved
4 chicken breasts
8 slices Parma ham
100ml white wine
½ lemon, juiced
1 red onion, sliced
1 tbsp olive oil
85g (3 1/4oz) crispy salad

For the stuffing

300g (10oz) baby spinach leaves
4 tbsp ricotta
30g flat-leaf parsley, chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1910kj
452kcal 23%
Fat
11g 16%
Saturates
3g 17%
Sugars
3g 4%
Salt
2g 33%

of the reference intake
Carbohydrate 36.9g Protein 50g Fibre 4.8g

Method

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.

See more Chicken recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.