Chicken with ham, spinach & pine nuts

Chicken with ham, spinach & pine nuts

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(7 ratings)

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Moderately easy

Servings

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 info

Nutrition per serving

kcalories
437
protein
37g
carbs
7g
fat
28g
saturates
13g
fibre
2g
sugar
7g
salt
1.3g

Ingredients

  • 8 skinless chicken breasts
  • 300g young spinach leaves, washed
  • 3 tbsp toasted pine nuts
  • 2 tbsp raisins, chopped
  • pinch Chinese five-spice powder
  • 75g butter
  • 8 thin slices bayonne ham or prosciutto
  • 2 tbsp olive oil
  • 3 shallots, finely chopped
  • 150ml dry white wine
  • juice ½ lemon
  • 200g tub crème fraîche
  • handful chives

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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.

Recipe from Good Food magazine, July 2012

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Comments

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

sandalwood23's picture
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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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