CHICKEN STUFFED WITH SPINACH AND RICOTTA

Preparation Method :

• Make a long horizontal slit through the thickness of each chicken breast without cutting right through.
• Crumble the ricotta into a bowl. Chop the spinach and add to the ricotta with the nutmeg. Season with salt and pepper and mix well.
• Divide the stuffing between the 4 chicken breasts and wrap each one in 2 pieces of Parma ham, winding it around the chicken to cover the meat totally.
• Heat the oil in a shallow, ovenproof pan. Add the chicken breasts and sauté for 4 minutes on each side or until the ham starts to brown.
• Transfer the pan to a preheated oven, 400°F, and cook for 15 minutes.
• The ham should be browned and slightly crunchy on the outside and the chicken moist and soft.