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Add a photoServings: 4
Ingredients
- 4 lrg boneless chicken breasts skinned
- 4 ounce frzn minced spinach thawed
- 3 ounce cream cheese
- 1 x salt and pepper
- 8 slc Parma ham
- 1 Tbsp. extra virgin olive oil
- 1/2 pt chicken stock
- 6 x tablespns dry white wine
- 4 Tbsp. single cream
Directions
- Make a slilt along each chicken breast to create a pocket Press out excess water from the spinach amd mix with the cream cheese then season.
- Divide between the chicken breasts placing it inside the pockets.
- Wrap each with two slices of Parma ham
- Heat the oil in a large frying add in the chicken and cook on each side for two min.
- Pour over the stock and wine cover and simmer for twenty min turning the chicken over halfway.
- Don't worry if a little of the stuffing leaks out
- Lift the chicken from the pan and keep hot
- Boil the liquid unti reduced by about one thirdthen stir in the crearn and heat through.
- Serve the chicken breast whole or possibly sliced on warmed serving plates and pour over the sauce.
- Garnish with fresh herbs.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 266g | |
| Recipe makes 4 servings | |
| Calories 384 | |
| Calories from Fat 237 | 62% |
| Total Fat 26.65g | 33% |
| Saturated Fat 10.1g | 40% |
| Trans Fat 0.17g | |
| Cholesterol 122mg | 41% |
| Sodium 276mg | 12% |
| Potassium 499mg | 14% |
| Total Carbs 2.84g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.89g | 1% |
| Protein 32.31g | 52% |
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