Spinach & Ricotta Filled Chicken
|Skinless boneless chicken breasts||4|
|Light vegetable oil||2 Tablespoon|
|Onion||1 Small, finely sliced|
|Grated nutmeg||1⁄4 Teaspoon|
|Spinach||4 Ounce, washed, drained, and roughly chopped (125 Grams)|
|Ground black pepper||To Taste|
|Chicken stock||150 Milliliter|
Cut a slit in one side of each chicken breast to make a pocket for the stuffing, being careful not to cut right through.
Heat half the oil in a non-stick frying pan.
Add the onion and fry gently for 2-3 minutes, until softened.
Add the nutmeg and spinach and continue to fry for 3-4 minutes, until the spinach is cooked and any moisture has evaporated.
Season well, then stir in the ricotta.
Stuff the chicken breasts with the spinach mixture and secure the sides with cocktail sticks .
Preheat the oven to 200°C/400°F/Gas 6.
Heat the remaining oil in a frying pan.
Add the chicken breasts and fry to brown on both sides.
Put in an ovenproof dish and add the stock.
Bake for 25-30 minutes, until the chicken is cooked through.