Chicken stuffed with spinach and pancetta
- Portion size: Serves 4
- Hands on time 15 minutes, oven time 30-35 minutes, plus cooling
- Difficulty: easy
The tasty Italian-style stuffing, made with spinach and pancetta, ensures that the chicken stays succulent.
Join Extradelicious to unlock Cook Mode
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
Join Extradelicious to unlock Cook Mode
Method
- 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.
- 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.
- 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.
- Add the spinach, mascarpone and Parmesan to the pan. Mix together, season and set aside to cool a little.
- 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.
Nutrition
- 658kcals Calories
- 44.1g (21.1g saturated) Fat
- 60.3g Protein
- 5.2g Carbs
- 1.5g Salt
Rate and review
Rate
You must be logged in to rate a recipe, click here to login.
Reviews
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
Leave a comment, question or tip