Chicken Italian Main course

Chicken stuffed with ricotta


  • 2 Chicken breasts
  • 1/2 Tub of ricotta
  • Parmesan
  • 2 cloves Garlic
  • Handful of spinach leaves
  • Bunch of basil leaves


Butterfly the chicken so it is flat and lay on top of a large piece of clingfilm. Crush the garlic and gentle fry until soft, then remove and put in a bowl. Add the ricotta, some basil leaves ripped into bits, a good amount of paremsan grated, salt and pepper to taste and mix well.

De-stalk the spinach and add a layer on top of each chicken breast. In the centre of each breast add a good portion of the mixture. Roll the chicken into a sausage shape using the clingfilm as a wrapping. The easiest way to do this is to fold one side over the mixture, pull the other side around it, tuck in the ends then wrap the clingfilm tightly round it. Pinch the ends and spin the parcel until it is tight round the chicken.

Place the chicken into the fridge for at least half an hour, this will help it keep its shape. Now you have a choice on how to cook it. Either steam the chicken in a steamer (inside the clingfilm) for twenty minutes, then remove the wrapping and fry in a pan until brown on all sides before serving. Or take the wrapping off, pan fry until brown on all sides then place in an oven at 180c for 15-20 mins before serving with veg.

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