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Stuffed chicken breast

A dish serving cheese, spinach & mushroom stuffed chicken

Stuffed chicken breast

Name: Stuffed chicken breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 40g dried porcini mushrooms; 3 tbsp olive oil; 1 shallot finely chopped; 1 garlic clove finely chopped; 100g baby leaf spinach; 150g ricotta; 50g firm mozzarella coarsely grated; 20g parmesan finely grated; 4 skinless chicken breasts; 4 slices prosciutto

John Torode

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Serves 4

More effort

Prep: 15 mins

Cook: 30 mins

A star rating of 4.5 out of 5.22 ratingsRate

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Reinvent this dinner party classic by stuffing three types of cheese, spinach and mushroom into chicken breasts and wrapping them prosciutto. It's modern retro

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

40g dried porcini mushrooms
3 tbsp olive oil
1 shallot

finely chopped
1 garlic clove

finely chopped
100g baby leaf spinach
150g ricotta
50g firm mozzarella

coarsely grated
20g parmesan

finely grated
4 skinless chicken

breasts
4 slices prosciutto

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Nutrition: Per serving

kcal397
fat19g
saturates7g
carbs7g
sugars1g
fibre1g
protein48g
salt1g

Method

step 1

Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.
step 2

Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.
step 3

Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.
step 4

To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.

Recipe from Good Food magazine, August 2017

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A star rating of 4.5 out of 5.22 ratings

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