Chicken stuffed with spinach and pancetta

Chicken stuffed with spinach and pancetta
  • Serves icon Serves 4
  • Time icon Hands on time 15 minutes, oven time 30-35 minutes, plus cooling

The tasty Italian-style stuffing, made with spinach and pancetta, ensures that the chicken stays succulent.

Nutrition: per serving

Calories
658kcals
Fat
44.1g (21.1g saturated)
Protein
60.3g
Carbohydrates
5.2g
Salt
1.5g
Calories
658kcals
Fat
44.1g (21.1g saturated)
Protein
60.3g
Carbohydrates
5.2g
Salt
1.5g

Ingredients

  • 4 large free-range chicken breasts, with skin
  • 200g baby spinach
  • 2 tbsp olive oil
  • 100g pack cubed pancetta
  • 1 red onion, finely chopped
  • 200g mascarpone
  • 40g grated Parmesan

Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Make an incision in the side of the chicken breasts to form a pocket, then set aside.
  2. Place the spinach in a colander in the sink and pour a kettle of just-boiled water over to wilt it. Refresh under cold water, squeeze out as much liquid as possible, then chop.
  3. Heat half the oil in a frying pan over a medium heat. Fry the pancetta for 3 minutes until it starts to turn golden. Add the onion and fry for another 5 minutes until the pancetta is crisp and the onion is softened.
  4. Add the spinach, mascarpone and Parmesan to the pan. Mix together, season and set aside to cool a little.
  5. Spoon the mixture into the pockets of the chicken breasts and secure each with 1-2 cocktail sticks. Put in a shallow roasting tin, drizzle with the remaining oil, and season. Roast for 20-25 minutes until the chicken is golden brown and cooked through.

delicious. tips

  1. Try these flavours in a risotto. Make a classic risotto, then stir in cooked chicken and bacon, with wilted spinach leaves and mascarpone.

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Read what others say...

  1. I love this recipe because it’s tasty, quick to prepare and it’s gluten free too. I especially like the idea of using these ingredients in a risotto

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