Chicken Breast Stuffed With Spinach And Ricotta - cooking recipe

Ingredients

4 oz baby spinach
3/4 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 clove garlic, crushed
4 small boneless skinless chicken breasts (6 oz each)
2 tbsp flour
2 tbsp olive oil
1 cup reduced sodium chicken stock
1/4 cup chopped flat leaf parsley
1 lb green beans, trimmed
None None Crusty bread, to serve

Preparation

Place the spinach in a large bowl. Cover with boiling water and let stand for 1-2 mins, until wilted. Drain and refresh under cold water, then drain again, squeezing out the water. Coarsely chop and place in a bowl. Add the ricotta, Parmesan and garlic. Season and stir to combine.
Cut a pocket in the thick side of each chicken breast. Fill with the spinach mixture. Dust the chicken with flour, shaking off any excess.
Heat the oil in a large skillet on medium heat. Cook the chicken for 5 mins each side, until browned. Add the stock to the pan. Reduce the heat to low, cover and simmer for 8-10 mins, until cooked through. Stir in the parsley and season.
Meanwhile, cook the beans in a saucepan of boiling salted water for 3-4 mins, until tender. Slice the chicken and serve with pan sauce. Serve with green beans and bread.