Clodagh’s creamy spinach & ricotta chicken
Clodagh’s in the kitchen with the perfect bank holiday feast - her creamy spinach and ricotta chicken. As easy as it is delicious, this hearty dish is guaranteed to become a family favourite.
Creamy spinach & ricotta chicken
Serves 2
Ingredients
2 chicken breasts, sliced in two horizontally to make 2 thin fillets
1 tablespoon olive oil
20g butter
150g baby spinach
5 tablespoons ricotta
Grating of fresh nutmeg
50g fresh panko bread crumbs
50g Parmesan, finely grated
Sea salt and freshly ground black pepper
Serve with fresh green salad
Method
1. Heat a griddle pan over a medium heat until hot. Brush the chicken with olive oil, season liberally and grill for 3-4 minutes per side or until nicely charred and just cooked through.
2. Meanwhile, melt the butter in a large frying pan over a medium heat. Add the spinach and cook until it has just wilted, season with salt and pepper and remove to a plate lined with paper towels.
3. Squeeze as much moisture out of the spinach as possible, then roughly chop it and transfer to a bowl. Add the ricotta, a grating of fresh nutmeg and season liberally to taste. Mix well to combine.
4. Preheat the grill to a high temperature. Once the chicken is cooked, place the fillets on a baking tray and divide the spinach and ricotta mix between the fillets. Spread to cover the tops.
5. Sprinkle over the breadcrumbs and Parmesan and grill for 5-6 minutes or until the cheese has melted and the breadcrumbs have toasted.
6. Serve with fresh green salad.