Prosciutto-wrapped chicken with ricotta, spinach and sun-dried tomato

Detailed step-by-step description of how to cook the dish "Prosciutto-wrapped chicken with ricotta, spinach and sun-dried tomato". Try it by all means

Recipe «Prosciutto-wrapped chicken with ricotta, spinach and sun-dried tomato» presented in category Recipes / Meat, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 100g baby spinach leaves, 200g fresh ricotta cheese, 50g sun-dried tomatoes, drained, chopped, 4 chicken breast fillets, trimmed, 8 slices prosciutto , olive oil cooking spray, steamed baby potatoes and mixed salad leaves, to serve .

Ingredients:

• 100g baby spinach leaves 
• 200g fresh ricotta cheese 
• 50g sun-dried tomatoes, drained, chopped 
• 4 chicken breast fillets, trimmed 
• 8 slices prosciutto 
• olive oil cooking spray 
• steamed baby potatoes and mixed salad leaves, to serve 

Instructions

1. Preheat oven to 180°C. Line a baking tray with baking paper. Place spinach in a heatproof bowl. Pour over boiling water. Set aside for 30 seconds. Drain. Rinse under cold water. Using your hands, squeeze out excess moisture from spinach. Roughly chop.
2. Combine spinach, ricotta and tomatoes in a bowl. Season with salt and pepper.
3. Place chicken breasts on a cutting board. Using a knife, butterfly chicken (see note). Open out flat. Spoon ricotta mixture over one side of each breast. Fold over to enclose.
4. Wrap 2 slices of prosciutto around each breast. Secure with toothpicks. Place on prepared tray. Spray lightly with oil. Season with pepper. Bake for 30 to 35 minutes or until prosciutto is crisp and chicken cooked through. Serve breasts with baby potatoes and salad leaves.