Ricotta Stuffed Chicken With Spinach Salad - cooking recipe

Ingredients

9 oz fresh ricotta cheese
2 oz sun-dried tomatoes, chopped
2 tbsp fresh basil leaves, finely chopped
2 tbsp pine nuts, toasted
4 None small chicken breast fillets
4 slices prosciutto
2 tbsp olive oil
None None Baby Spinach Salad
3 oz baby spinach
2 oz snow peas, trimmed, blanched
2 tbsp lemon juice
1 clove garlic, minced

Preparation

Preheat oven to 350\u00b0F.
In a small bowl, combine ricotta, tomatoes, basil and pine nuts. Season.
Cut a pocket in the side of each chicken breast fillet and fill with ricotta mixture. Wrap a slice of prosciutto around each breast.
Heat 1 tbsp oil in a large frying pan over high heat. Cook chicken for 2-3 mins per side, until browned. Transfer to a baking tray and bake for 8-10 mins, or until cooked through. Let rest for 5 mins then slice thickly.
Meanwhile, in a large serving bowl, combine spinach, snow peas, remaining oil, lemon juice and garlic and toss to combine. Serve with chicken.