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.

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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
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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.
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  5. Add the spinach, mascarpone and Parmesan to the pan. Mix together, season and set aside to cool a little.
  6. 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

Quick wins & tips

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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Reviews

KarenZyla

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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