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.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

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

Share a tip

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.