Stuffed chicken breast fillets wrapped in ham

Ingredients for 4 servings:

• 125 g spinach, frozen
• 125 g ricotta
• 4 chicken breast fillets
• 4 slices of Parma ham
• 25 g butter
• 1 tbsp olive oil
• 12 small shallots
• 120 g mushrooms, sliced
• 1 tbsp flour
• 150 ml white wine, dry
• 300 ml chicken broth
• Salt
• Pepper, freshly ground
• 1 pinch(s) nutmeg, freshly grated

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Thaw the spinach. Place it in a colander and press out any excess water with a spoon. Place the spinach in a bowl, add the ricotta and nutmeg, and mix well with a wooden spoon. Season with salt and pepper. Using a sharp knife, cut a large pocket into each chicken breast fillet. Fill each pocket with a quarter of the spinach filling and press the opening firmly shut. Wrap each pocket with a slice of Parma ham and secure with a toothpick. Cover and refrigerate. Heat butter and oil in a pan, add the chicken breast fillets, and fry for about 2 minutes on each side. Then place the fillets in a large baking dish and keep warm. Sauté the shallots and mushrooms in a little butter for about 2-3 minutes until lightly browned. Sprinkle in the flour, then slowly add the wine and stock, stirring constantly. Bring to a boil and season with salt and pepper. Pour over the chicken breast fillets. Place the casserole uncovered in an oven preheated to 200°C. Bake for 20 minutes, then turn the fillets in the dish and bake for another 10 minutes. Remove the toothpicks and serve the baked chicken breast fillets covered in the sauce. Serve with rice or croquettes.