What's for Dinner: Chicken Stuffed with Spinach and Ricotta

This chicken dish is both elegant and flavorful, but it's still quick and easy to prepare. Parma ham, or prosciutto, is available at most supermarket delis and can often be found presliced in the refrigerator case.

Credit: Million Menus: Mix and Match a Million Three-Course Meals

Servings: 4


  • 4 skinless, boneless chicken breasts
  • 4 ounces ricotta cheese
  • 4 ounces cooked spinach, squeezed dry
  • 1/4 teaspoon grated nutmeg
  • 8 slices Parma ham
  • Salt and pepper
  • Rocket (arugula) leaves and lemon wedges, to serve


Preheat the oven to 400 degrees F.

Make a long horizontal slit through the thickest part of each chicken breast, but do not cut right through it.

Crumble the ricotta into a bowl. Chop the spinach and mix into the ricotta with the nutmeg. Season to taste.

Push equal amounts of the stuffing into the slits in the chicken breasts and wrap each breast in 2 pieces of Parma ham, winding it around the chicken to cover the meat completely.

Heat the oil in a shallow, flameproof pan, add the chicken breasts and saute for 4 minutes on each side, or until the ham starts to brown. Cook in a preheated oven for 15 minutes. Drizzle with olive oil and serve with a wedge of lemon and rocket leaves.

Print this recipe.

This entree can be served family style on a large platter. Shop for a serving platter.

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