adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Prosciutto-wrapped chicken with ricotta, spinach and sun-dried tomato
0 Likes
Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Indulge in elegant ricotta and spinach-stuffed chicken breasts wrapped in savory prosciutto.
Ingredients:
  • 100g baby spinach leaves
  • 200g fresh ricotta cheese
  • 50g sun-dried tomatoes, drained, chopped
  • 4 (180g each) chicken breast fillets, trimmed
  • 100g prosciutto
  • Olive oil cooking spray
  • Steamed baby potatoes, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Preheat the oven to 180°C. Line a baking tray with baking paper. Place spinach in a heatproof bowl, pour over boiling water, and let sit for 30 seconds. Drain and rinse spinach under cold water, then squeeze out excess moisture with your hands before roughly chopping.
  • Mix together fresh spinach, creamy ricotta cheese, and juicy tomatoes in a bowl. Season with a pinch of salt and a crack of black pepper for a burst of flavor.
  • Lay chicken breasts flat on a cutting board. Butterfly the chicken with a knife, then spread ricotta mixture on one side of each breast and fold to seal.
  • Individually wrap each chicken breast with 2 slices of prosciutto, securing them with toothpicks, then place them on a tray. Lightly spray with oil, season with pepper, and bake for 30 to 35 minutes until the prosciutto is crisp and the chicken is cooked through. Serve with baby potatoes and salad leaves.

Similar Recipes