Spinach and Ricotta Stuffed Chicken

1 (10-ounce) package frozen,

chopped spinach 1 (15-ounce) tub ricotta 1 teaspoon ground nutmeg 4 skinless, boneless chicken

breasts

8 slices Parma ham

Salt and freshly ground

black pepper, to taste

Instructions: Place frozen spinach in a heatproof bowl and cook in the microwave on high for 2½ minutes, then stir and cook for 2 minutes more. Drain the spinach to remove as much liquid as possible, then return the spinach to the bowl. Add the ricotta cheese and nutmeg to the bowl with the spinach, then stir to combine. Season to taste and set aside.

Working with one piece of chicken at a time, place a chicken breast flat on a chopping board and press down with the palm of your hand. Working from the thickest end of the breast, insert a sharp knife two-thirds of the way through the meat and carefully slice down the length to the thinnest end. Repeat until all your chicken breasts are butterflied.

Open your chicken breasts along the cuts you have created and spoon a quarter of the filling mixture into each. Wrap each of the filled chicken breasts in two slices of Parma ham, securing as neatly as possible to keep the filling inside.

To cook straightaway, transfer to a foil-lined baking tray and cook in an oven preheated to 350 degrees for 30-40 minutes, until tender and juicy. Serve with your choice of vegetables alongside.

To freeze: Lay the filled chicken breasts on a large sheet of foil, then fold over the edges and crimp together to form a sealed parcel. Transfer to a labeled freezer bag and freeze flat for up to 1 month. Makes 4 servings