Chicken Stuffed with Spinach and Ricotta is a light Italian dish, is ideal for outdoor summer entertaining. and Luxury events

Serves: 4 

Preparation: 15 minutes 

Cooking: 25 mins

Ingredients 

boneless, skinless chicken breasts 4

ricotta cheese 125 g (4 oz)

spinach 125 g (1/2 cup), cooked, squeezed dry

and chopped

grated nutmeg  teaspoon

Parma ham 8 slices

olive oil 2 tablespoons

salt and pepper

To serve:

lemon wedges

arugula leaves

Method 

Make a long horizontal slit through the thickest part of each chicken breast without cutting all the way through.

Crumble the ricotta into a bowl. Mix ¡n the spinach with the nutmeg. salt and pepper.

Stuff the chicken breasts and wrap each one in 2 pieces of ham, winding t around the chicken to cover the meat.

Heat the oil in a shallow, ovenprool pan. Sauté the chicken breasts for 4 minutes on each side. or until the ham starts to brown. 

Cook for 15 minutes in a preheated oven, 200°C (400°F). Serve with lemon wedges and arugula leaves.