The BBC Good Food logo
Chicken with ham, spinach & pine nuts

Chicken with ham, spinach & pine nuts

A star rating of 4.5 out of 5.11 ratingsRate
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
low insalt1.3g


  • 8 skinless chicken breasts
  • 300g young spinach leaves, washed
  • 3 tbsp toasted pine nut
  • 2 tbsp raisin , 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


  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, July 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.5 out of 5.11 ratings

Sponsored content