Chicken Stuffed with Spinach and Ricotta

Number of Portions
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- 175 grams young spinach, washed
- 175 grams ricotta cheese
- 130 grams Pine Kernels , toasted
- 12 Noels Stoneless Green Olives in Brine , chopped
- 10 skinless and boneles chicken breasts
- 10 slices Parma ham
- 10 fresh sage leaves, plus extra for garnish
- Sea Salt
- Black Peppercorns freshly ground


Pre-heat oven to 200°C/400°F/Gas 6.

Cook the spinach for about 5 minutes with just the water left from washing the leaves. Drain well and press out excess moisture, then chop.

Mix with the ricotta, pine kernels and Noel’s Stoneless Green Olives, and season with sea salt and pepper.

Cut a pocket in the plump side of each chicken breast and fill with the spinach and ricotta mix. Wrap each one in a slice of Parma ham, trapping a sage leaf between the ham and the chicken. Wrap individually in oiled foil and place on a baking tray.

Bake in the oven for 20 minutes, or until the chicken is cooked through, then remove foil before serving with any juices that have come out of the chicken during cooking.

Serve with buttered tagliatelle and rocket salad.

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