Pollo Ripieno

Recipe courtesy of Hello Magazine – many years ago!

Chicken breast stuffed with Parmesan and speck.  Speck is a cured, air-dried ham similar to parma ham, which could also be used in this dish.

Pollo Ripieno (2)Serves : 4

Ingredients :
4 boneless chicken breasts, skinned
4 slices of speck or Parma ham
100g (4oz) fresh Parmesan, coarsely grated
4 tblsp flour
2 tblsp Italian extra virgin olive oil
50g (2oz) butter
300ml (1/2 pt) chicken stock
150g (5oz) fresh spinach leaves, shredded
4 plum tomatoes, peeled and chopped

Step One : Cut down the length of the chicken breasts, without cutting completely in half, and open out.  Place them on a chopping board, cover with clingfilm and beat with a rolling pin to flatten.

Step Two : Place a slice of speck or Parma ham on each piece of chicken and top with the Parmesan.  Carefully reshape the breasts and coat in flour.  Chill for 1 hour or until ready to cook.

Step Three : Preheat the oven to 180oC / 350oF / Gas Mark 4.

Step Four : Heat the oil and butter in a frying pan and brown the chicken on both sides.  Transfer to a shallow ovenproof dish, pour over the stock and cover with foil.  Cook in the oven for 20-25 minutes or until the chicken is cooked through.

Step Five : When the chicken is nearly ready, rinse the spinach and place in a pan with just the rinsing water on the leaves.  Add the chopped tomatoes and cook for a few minutes until the spinach wilts.

Step Six : Transfer the spinach and tomatoes to serving plates and top with the chicken spooning over the juices in the dish.

 

 

 

 

 

 

 

 

 

 

 

 

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