Chicken breasts stuffed with ham, cheese and spinach, with mash
Chicken breasts opened out like a book, filled with ham, cheese and spinach, rolled and baked until golden, with mashed potatoes. Also filled with strips of poblano chile, or served with a mushroom sauce.
- 1 hTime
- 36 minHands-on
- 4Portions
- 55 gprotein per portion
- 630kcal per portion
Ingredients for 4 portions
- 4Chicken breasts
- to tasteSalt
- to tasteBlack pepper
- 150 gBaby spinach
- 120 gHam, 8 slices
- 150 gMozzarella, sliced
- 100 gJarred roasted red peppers, in strips (optional)
- 2 tbspRapeseed oil
On the side
- 1 kgPotato, floury
- 150 mlMilk, hot
- 2 tbspButter
- to tasteNutmeg
Method
- Heat the oven to 200 °C. Butterfly the chicken breasts by slicing them open lengthways like a book, place between sheets of cling film and pound to an even 1 cm. Season with salt and pepper.
- Wilt the spinach in a dry frying pan for 1–2 minutes, then squeeze out the liquid.
- Cover each breast with ham, cheese, spinach and strips of pepper. Roll up tightly and secure with cocktail sticks or kitchen string.
- Put the rolls in a greased ovenproof dish, brush with the oil and season lightly with salt. Bake for 30 minutes, until golden and cooked through.
- Meanwhile, peel the potatoes, cut them into chunks and put them in a pan of cold salted water.
- Boil the potatoes until tender, about 20 minutes.
- Drain the potatoes and mash with the hot milk and butter. Season with nutmeg and salt.
- Remove the cocktail sticks, cut the rolls into thick slices and serve with the mash.
