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Spinach and ricotta stuffed chicken recipe

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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  • Ingredients

  • 800g (1lb 10oz) Charlotte potatoes, halved
  • 4 chicken breasts
  • 8 slices Parma ham
  • 100ml (3 1/2fl oz) white wine
  • 1/2 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
  • 1 x 30g pack flat-leaf parsley, chopped
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  • 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


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