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I’ve been making a version of this dish since the 1980’s. The stuffing changes all the time so you can be creative.

NOTE ON INGREDIENTS: As some chicken fillets are very big, don’t be afraid to cut a bit off to make them smaller and freeze for future use in a stir fry or pie.

It’s worth having sun dried tomatoes in the fridge but if you don’t, use cherry tomatoes with all the seeds scooped out with a teaspoon

In the past I’ve used mozzarella and basil, pine nuts make a lovely crunch addition – let your creative juices flow!

100g spinach, washed

200g ricotta

50g sun dried tomatoes, chopped

4 x chicken breast fillets (180g each)

8 slices of prosciutto

Olive oil to drizzle on baking tray

Preheat the oven to 180C Fan and oil a baking sheet with olive oil
Heat a pan and drop in the washed spinach, move it around with a fork allowing it to wilt. This will only take a minute or so. Remove from the pan and when cool, squeeze out the excess water. Chop and mix with the ricotta, tomatoes and salt and pepper

Butterfly each chicken breast by placing you hand on the top of the breast and then using a sharp knife, slice the chicken crossways being careful not to cut all the whole way through. Open out flat and divide the ricotta filling between the chicken breasts and fold the top bit of meat back over the top.

Wrap each fillet with 2 slices of prosciutto. Place on the oiled baking sheet and put in the oven for 25 minutes. Remove from the oven and allow to rest for 5 minutes.

Serve cut in half so you can see the filling

Tomato and ricotta stuffed chicken fillet

Jules
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Prep Time 10 mins
Cook Time 25 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 193 kcal

Ingredients
  

  • 100 g spinach washed
  • 200 g ricotta drained
  • 50 g sun dried tomatoes chopped
  • 4 180g chicken fillets
  • 8 slices prosciutto
  • olive oil for drizzling

Instructions
 

  • Preheat the oven to 180C Fan and oil a baking sheet with olive oilHeat a pan and drop in the washed spinach, move it around with a fork allowing it to wilt. This will only take a minute or so. Remove from the pan and when cool, squeeze out the excess water.
  • Chop the spinach and mix with the ricotta, tomatoes and salt and pepper
  • Butterfly each chicken breast by placing you hand on the top of the breast and then using a sharp knife, slice the chicken crossways being careful not to cut all the whole way through. Open out flat and divide the ricotta filling between the chicken breasts and fold the top bit of meat back over the top.
  • Wrap each fillet with 2 slices of prosciutto. Place on the oiled baking sheet and put in the oven for 25 minutes. Remove from the oven and allow to rest for 5 minutes.
  • Serve cut in half so you can see the filling

Nutrition

Calories: 193kcalCarbohydrates: 10gProtein: 10gFat: 13gSaturated Fat: 6gTrans Fat: 1gCholesterol: 37mgSodium: 200mgPotassium: 656mgFiber: 2gSugar: 5gVitamin A: 2682IUVitamin C: 12mgCalcium: 143mgIron: 2mg
Tried this recipe?Let us know how it was!

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