Chicken with ham, spinach & pine nuts

Chicken with ham, spinach & pine nuts

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(8 ratings)

Prep: 20 mins Cook: 30 mins

More effort

Serves 8
A restaurant-style Mediterranean dish of roast chicken breast with stuffing and crème fraîche finished with a white wine sauce

Nutrition and extra info

Nutrition: per serving

  • kcal437
  • fat28g
  • saturates13g
  • carbs7g
  • sugars7g
  • fibre2g
  • protein37g
  • salt1.3g
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Ingredients

  • 8 skinless chicken breast
  • 300g young spinach leaves, washed
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 3 tbsp toasted pine nut
  • 2 tbsp raisin, chopped
  • pinch Chinese five-spice powder
  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 8 thin slices bayonne ham or prosciutto
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 150ml dry white wine
  • juice ½ lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g tub crème fraîche
  • handful chives

Method

  1. Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.

  2. Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.

  3. Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.

  4. Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.

  5. Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.

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Comments (10)

dorothyr's picture
5

Oops I forgot to rate! 5 stars!

dorothyr's picture
5

Tried this dish and it is delicious and easy to make. Looks as if you have spent ages in preparing it. I also omitted the raisins, the pine nuts were delicious. The sauce was lovely but I might consider making a different type of sauce next time. Overall a great recipe.

ninalouise's picture

This receipe went down a treat at my recent dinner party, very nice!!!

petitpromise's picture

Beautiful recipe. I traded pine nuts for chopped walnuts as it was what I had to hand and it was still lovely. Very buttery but everyone loves a bit of richness don't they?

williedor's picture
5

Great recipe went down a treat.

lucymoyra's picture

The chicken was fabulous and I served it with the garlicky fondant potatoes. The sauce, however, I wasn't too sure about.
I will definitely do the chicken again but will rethink the sauce

rogerfitz's picture
4

I made this for New Year gathering of the family and it was a big hit. The Chinese 5 spice makes for an interesting and for some reason, unexpected flavor. Next time, I will remember to spread the spinach mix more thinly over the chicken breasts.
Loved it!

marigo1d's picture
4

Very nice although I didn't brown the chicken before putting it in the oven. I thought it would take a little longer than it did and it was slightly over cooked but still delicious. Not sure ill do it again though!

louanna's picture
5

Excellent! Not to hard to make, and turned out really well.

sandalwood23's picture
5

A delicious chicken recipe with a lovely sauce.
One of the nicest chicken breast recipes i have had.
It was quite easy to make and didn`t take long to cook.
I reduced the ingredients and made it for two people.
I used fennel seeds instead of pine nuts as I had the seeds in my cupboard. I omitted the raisins as they are not my favourite.
I also tend to use lemon juice sparingly as I find it can be very acidic
in sauces.
Five stars for this tasty recipe served with new potatoes and veg.

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