- Black pepper
- 25g butter
- 4 chicken fillets
- 1 lemon, zest only
- 200g spinach, washed and trimmed
- Bunch fresh parsley, finely chopped
- 8 slices parma ham or smoked bacon
- 4 tbsp pine nuts, toasted
- 200g ricotta
- 50ml white wine
- Preheat the oven to 180oC/gas mark 4.
- Melt the butter in a large pan set over a medium heat. Add the spinach and white wine and cook for 1 or 2 minutes, until wilted, then season with salt and pepper. Remove from the heat and place in a colander to drain the excess liquid and cool slightly.
- In a small bowl, combine the drained spinach with the ricotta, parsley, pine nuts and lemon zest. Season with salt and pepper.
- Butterfly the chicken fillets by slicing through them horizontally, but don't cut all the way through to the end. Open the fillets out like a book and place them flat on a large cutting board. Season lightly with salt and pepper, then divide the ricotta stuffing between the fillets. Bring the sides of each fillet together to create a pocket that encloses the stuffing.
- Wrap each fillet in 2 slices of parma ham and secure with toothpicks.
- Transfer to an ovenproof dish and cook in the oven for 30 to 35 minutes, until the chicken is completely cooked through.
- Serve immediately with some mashed potatoes or side salad.
Recipe courtesy of Kevin Dundon