Prep this spinach and ricotta-stuffed chicken and a batch of spinach and ricotta cannelloni at the same time.
PREP 10 MINUTES
COOK 40 MINUTES
8 cubes frozen, chopped spinach
250g tub ricotta cheese
1 tsp ground nutmeg
4 skinless, boneless chicken breasts
8 slices parma ham
salt and freshly ground black pepper, to taste
1. Put the frozen spinach in a heatproof bowl and place in the microwave on high for 2. minutes, then stir and cook for 2 minutes more. Drain the spinach through a colander lined with kitchen paper, pressing down to remove as much liquid as possible, then return the spinach to the bowl.
2. Add the ricotta cheese and nutmeg to the bowl with the spinach, then stir to combine. Season to taste and set aside.
3. Working with one piece of chicken at a time, place the breast flat on a chopping board and press down with the palm of your hand. Working from the thickest end of the breast, insert a sharp knife two-thirds of the way through the meat and carefully slice down the length to the thinnest end. Repeat.
4. Open each breast along the cuts you have made and spoon a quarter of the ricotta mixture into each. Wrap each filled breasts in two slices of ham, securing as neatly as possible to keep the filling in.
TO COOK Transfer to a foil-lined baking tray and cook in a preheated oven at 180C/160C fan/gas 4 for 30-40 minutes, until tender and juicy. Serve with your choice of vegetables.
TO FREEZE Lay the filled chicken breasts on a large sheet of foil, then fold over the edges and crimp together to form a sealed parcel. Transfer to a labelled freezer bag and freeze flat for up to one month.
TO COOK FROM FROZEN Remove the chicken breasts from the freezer and leave to defrost fully, then cook as above.
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