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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
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