Ingredients (nutrition)
- 4 oz spinach
- 4 oz ricotta cheese
- pinch of grated nutmeg
- salt and ground black pepper to taste
- 4 skinless chicken breast fillets, slit mid lengthways to make a pocket
- 4 Parma ham slices
- 1 oz butter
- 1 1/2 tablespoons olive oil
- 12 small shallots
- 4 1/2 sliced oz button mushrooms
- 1 tablespoon plain flour
- 5 fl oz dry white wine
- 10 fl oz chicken stock
Preparation (instructions)
- Preheat oven to 400 degree F.
- Place spinach in a sieve and compress out the water.
- Combine spinach with ricotta, nutmeg, salt and pepper. Set aside.
- Fill spinach mixture in the chicken pocket.
- Wrap chicken with ham and secure with bamboo sticks or cocktail sticks.
- Cover with cling film and refrigerate for 30 minutes.
- Heat butter and oil in a frying pan under medium heat.
- Take out chicken from the refrigerator and brown the chicken for 5 minutes.
- Transfer chicken to an ovenproof dish and set aside in a warm place.
- Saute shallots and mushrooms for 3 minutes in the same pan.
- Add flour, wine and stock.
- Bring to the boil and season well with salt and pepper.
- Drizzle some sauce to the chicken and reserve remaining sauce.
- Cook chicken in the oven for 20 minutes.
- Turn chicken over and cook for another 10 minutes.
- Remove bamboo sticks and serve with sauce.
Servings: 4
Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes
|