Spinach and ricotta stuffed chicken recipe

Name: Spinach and ricotta stuffed chicken
Yield: Serves 4
Ingredients: 800g (1lb 10oz) Charlotte potatoes, halved; 4 chicken breasts; 8 slices Parma ham; 100ml white wine; ½ lemon, juiced; 1 red onion, sliced; 1 tbsp olive oil; 85g (3 1/4oz) crispy salad; 300g (10oz) baby spinach leaves; 4 tbsp ricotta; 30g flat-leaf parsley, chopped

Stuffed with a creamy mixture of ricotta and spinach and wrapped up in slices of crispy Parma ham, these chicken breasts are sure to be a huge hit with the family. Serve with golden, roasted spuds and a crunchy salad for a delicious midweek meal.

See method

Serves 4
5 mins to prepare and 40 mins to cook
452 calories / serving

Freezable

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
800g (1lb 10oz) Charlotte potatoes, halved
£1.32
£0.66/kg
Tesco British Chicken Breast Fillets 650G
4 chicken breasts
£4.90
£7.54/kg
Tesco Finest 14 Month Genuine Parma Ham 78G
8 slices Parma ham
£3.00
£38.46/kg
Caparelli Pinot Grigio 187Ml
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Premix Cans
Offer valid for delivery from 02/10/2026 until 28/02/2027
100ml white wine
£2.30
£12.30/litre
Tesco Lemons Each
½ lemon, juiced
£0.37
£0.37/each
Tesco Red Onions Loose
Aldi Price Match
1 red onion, sliced
£0.20
£0.95/kg
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Florette Crispy Salad Strong 140g
85g (3 1/4oz) crispy salad
£1.35
£9.64/kg
Tesco Baby Spinach 250G
300g (10oz) baby spinach leaves
£1.30
£5.20/kg
Tesco Ricotta Cheese 250 G
4 tbsp ricotta
£1.50
£6.00/kg
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
30g flat-leaf parsley, chopped
£0.50
£16.67/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Parboil the potatoes in a pan of boiling water for 6-8 minutes. Drain.
Meanwhile, make the stuffing. Put the spinach into a pan with a splash of water, cover, and cook until wilted. Squeeze out the excess water, then mix in a bowl with the ricotta and parsley. Season.
Cut a pocket in the side of each chicken breast and stuff with the spinach mixture. Wrap each in Parma ham, put in a baking dish, then drizzle with the wine and lemon juice.
Cover the dish with foil and bake for 15 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken is cooked through with no pink meat showing.
Meanwhile, mix the potatoes, onion and oil on a baking tray and season. Roast alongside the chicken for 20 minutes. Serve the roast potatoes with the chicken and salad leaves.

See more Chicken recipes

Freezing and defrosting guidelines
The chicken can be frozen. Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating.