Florentine prosciutto wrapped chicken

  • 300g frozen spinach, defrosted
  • 3 tbsps pine nuts
  • 60g ricotta cheese
  • 50g grated parmesan cheese
  • 2 cloves garlic, grated or finely chopped
  • Salt and freshly ground black pepper
  • A few grates nutmeg
  • 6 chicken breasts
  • 6 slices prosciutto di parma (approx 150g)
  • 45-60ml extra-virgin olive oil
1) Preheat oven to 200 degrees C.

2) Wring out defrosted spinach in clean kitchen towel.

3) Toast nuts and combine with spinach in a bowl, mix in cheeses, garlic, salt, pepper and nutmeg.

4) Cut into and across but not all the way through the chicken breasts, opening them up like a book with a sharp knife. Season the chicken with salt and pepper. Fill each with a small mound of stuffing. Flap chicken breasts back over stuffing and wrap each breast with prosciutto to seal them, carefully covering the whole breast.

5) Brush chicken all over with some extra-virgin olive oil and roast 18 to 20 minutes until cooked through.

Rule the Kitchen with More Recipe Faves

Pulled Cuban chicken wraps and cheese fries with turkey bacon
Pulled Cuban chicken wraps and cheese fries with turkey bacon
Time
40
Serves
4
Difficulty
Easy
Sautéed Chicken Breasts with Dijon Herb Sauce
Sautéed Chicken Breasts with Dijon Herb Sauce
Time
15
Serves
4
Difficulty
-
60-Second Chicken Cacciatore
60-Second Chicken Cacciatore
Now playing...
1:03
Almost Tandoori Chicken
Almost Tandoori Chicken
Time
25
Serves
4-6
Difficulty
Easy