Chicken Wrapped in Parma Ham Recipe with Spinach and Ricotta

Chicken breast wrapped in Parma ham stuffed with lemony spinach and ricotta served with crushed roasted new potatoes and green beans.

Chicken Wrapped in Parma Ham Recipe with Spinach and Ricotta

Stuffed chicken is always a treat, and this Parma ham-wrapped breast is filled with a lemony mix of spinach and ricotta cheese before being quickly roasted in a hot oven.

Course Main Course

Cuisine Modern European

Keyword chicken stuffed ricotta and spinach, chicken wrapped in parma ham, stuffed chicken wrapped in parma ham

Prep Time 30

Cook Time 25

Total Time 55

Servings Servings

Calories 458kcal

Author Brian Jones

Ingredients

For the Stuffing:

100 g Spinach 2-3 Packed Cups
50 ml Water 3 tablespoon
75 g Ricotta Cheese ⅓ Cup
1 Lemon Zest Only
1 Pinch Salt Be genereous
1 Pinch Freshly Ground Black Pepper Be generous

For the Chicken Breast:

2 Skinless Chicken Breasts 400g Total
1 Pinch Salt
1 Pinch Freshly Ground Black Pepper Be generous
6 Slices Parma Ham 75g

Instructions

Heat a 30cm frying pan over medium-high heat and add the water. When it begins to boil, add the spinach and cook until wilted, then refresh in cold water and allow to cool. When the spinach has cooled, wrap it in a clean tea towel and squeeze out as much moisture as you can.
Roughly chop the spinach and add it to a bowl with the ricotta cheese.
Peel the rind from the lemon, then finely slice it and add it to the spinach and ricotta mix with a generous pinch of salt and black pepper, then mix to combine.
Butterfly the chicken breasts by cutting them along the side, open them like a book, then press down with the palm of your hand to flatten them. Season the inside with salt and pepper.
Place each chicken breast on a piece of cling film, season the inside with a generous pinch of salt and pepper, then divide the stuffing between each breast. Roll the chicken in the cling film, then roll to form a nice fat "sausage" shape. Pinching the ends like a Christmas cracker and rolling backwards and forwards helps with this process.
Place 3 slices of Parma Ham on a sheet of cling film, overlapping them to form a continuous piece, then add the rolled chicken and fold over to encase the chicken. Repeat with the remaining parma ham and the other chicken breast.
Place each piece of chicken on a piece of baking parchment, transfer to the oven and bake at 200°C or 390°F for 20-25 minutes, or until the chicken is cooked through (internal temperature of 73°C or 165°F).

Nutrition