Stuffed Chicken Breast with Ham, Cheese and Mushroom
- 35g dried porcini
- 3 tbsp olive oil
- 1 chopped shallot
- 1 chopped garlic clove
- 100g spinach leaves
- 150g ricotta cheese
- 30g grated parmesan cheese
- 4 chicken breasts, skin removed
- 4 slices of parma ham or similar
- Soak the mushrooms in boiling water for 15 mins, then squeeze out the liquid and roughly chop. Heat the oil in a pan and fry the shallots and garlic for 4 mins, then increase the heat and cook the mushrooms for 3 mins more. Add the spinach, cook until wilted and the liquid has evaporated, then tip everything into a bowl and beat in the cheeses. Season well and set aside.
- Cut a pocket into each chicken breast and stuff with equal amounts of the spinach mixture. Carefully wrap each breast with a slice of ham and chill for 1 hour. When ready to cook, preheat the oven to 200C and roast the breasts for 25 mins or until the cheese is oozing and the chicken is cooked through. Serve with salad.
30 mins
4 serving