Reinvent this dinner party classic by stuffing three types of cheese, spinach and mushroom into chicken breasts and wrapping them prosciutto. It’s modern retro
Prep:15 mins
Serves 4
40g dried porcini mushrooms3 tbsp olive oil1 shallot, finely chopped1 garlic clove, finely chopped100g baby leaf spinach150g ricotta50g firm mozzarella, coarsely grated20g parmesan, finely grated4 skinless chicken breasts4 slices prosciutto
STEP 1Boil the kettle, tip the mushrooms into a small bowl, pour over boiling water to just cover, then leave to soak for 15 mins. Drain and squeeze out the mushrooms (save and freeze the liquid to make a base for a gravy) and roughly chop.STEP 2Heat the oil in a frying pan and gently cook the shallots and garlic for 3 mins. Turn up the heat, throw in the mushrooms and cook for a few mins more. Add the spinach, turn the heat up to high and cook until wilted and all the liquid has evaporated. Tip into a bowl and leave to cool. Beat in the cheeses and season with loads of pepper and a little salt. Set aside.STEP 3Take the chicken breasts and remove the small fillet from the back. Cut a slit into the side of each chicken breast then stuff each one with a quarter of the spinach mixture, closing it with the cut-off fillet. Carefully wrap each stuffed chicken breast in a slice of prosciutto and chill until needed. Can be prepared up to a day ahead.STEP 4To cook, heat oven to 200C/180C fan/gas 6. Line up the chicken on a baking tray and roast for 20-25 mins until the prosciutto is frazzled at the edges, the cheese is oozing out and the chicken is cooked through.
