As spring edges its way in (through the odd snow shower) I like to make a lighter Sunday lunch from time to time. It takes a little effort to prepare the chicken breasts but the cooking is incredibly easy and the result is so worth while. Spinach is one of my staples for managing my brain health as the iron helps to regulate energy and mood. Wrapping the chicken breasts in prosciutto or Parma ham keeps the filling in place, protects the delicate chicken and adds a great crispy texture to the dish.
Serves 2 Adults
2 large chicken breasts
6-8 slices of prosciutto or Parma ham
1/2 tsp salt
1/4 tsp chilli flakes
1 tbsp olive oil
- Put the spinach into a small saucepan with a lid and squeeze over half a lemon. Put the lid on and cook for 60-90 seconds until the spinach has wilted then squeeze out the excess liquid with a spoon. Add the feta, salt and chilli flakes to the spinach then stir to combine.
- Carefully make a horizontal slice 3/4 of the way through the chicken breasts then fill the cavity with the spinach mixture. Wrap the ham slices around the chicken breasts ensuring that the stuffing is completely covered.
- Put the olive oil and butter into a skillet with a lid then heat on a medium high heat. Once the fat is hot place the chicken breasts into the pan and cook for 3 minutes then turn and cook for 2 more minutes then put the lid on and turn the heat down to medium low. Cook for 20 minutes without removing the lid. Allow to rest for 3 minutes then slice and serve with the pan juices. (*tip: in a small bowl add a tablespoon of pan juices to 2 teaspoons of plain flour and stir to a paste then add back to the pan to thicken)