Stuffed chicken breast
Reinvent this dinner party classic by stuffing three types of cheese, spinach and mushroom into chicken breasts and wrapping them prosciutto. It's modern retro
Ingredient
- 40g dried porcini mushrooms
- 3 tbsp olive oil
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 100g baby leaf spinach
- 150g ricotta
- 50g firm mozzarella, coarsely grated
- 20g parmesan, finely grated
- 4 skinless chicken breasts
- 4 slices prosciutto
Direction
- STEP 1
Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
- STEP 2
Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
- STEP 3
Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
- STEP 4
To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
