Chicken with ham, spinach & pine nuts

Chicken with ham, spinach & pine nuts

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(11 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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  • 8 skinless chicken breasts
  • 300g young spinach leaves, washed



    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 is a dairy product made from separating whole milk or cream into fat and…

  • 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 shallots, finely chopped



    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



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

  • 200g tub crème fraîche
  • handful chives


  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, questions and tips

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dorothyr's picture
29th Nov, 2015
Oops I forgot to rate! 5 stars!
dorothyr's picture
29th Nov, 2015
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.
19th Mar, 2014
This receipe went down a treat at my recent dinner party, very nice!!!
petitpromise's picture
2nd Nov, 2013
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?
19th May, 2013
Great recipe went down a treat.
21st Apr, 2013
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
5th Jan, 2013
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!
4th Jan, 2013
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!
17th Nov, 2012
Excellent! Not to hard to make, and turned out really well.
26th Jul, 2012
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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