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Prosciutto wrapped chicken stuffed with spinach and pine nuts
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This traditional Italian recipe is a favourite at Inglewood Farms. The crispy prosciutto and tasty stuffing complement our organic chicken thighs perfectly.
- Preheat oven to 220ºC.
- Wash and remove the stems of a bunch of fresh spinach. Place the spinach in a large pan and cook for about 4 minutes., stirring constantly. (The water on the leaves will be enough to cook it). Squeeze the excess water from the cooked spinach and chop finely.
- Place spinach in a bowl with half a cup of lightly toasted pine nuts, 30 grams of butter, a small handful of fresh sage leaves, a very small amount of nutmeg, salt and pepper. Mix together well.
- Open out the thigh fillets and rub each side with a little olive oil and plenty of salt and pepper.
- Place a small amount of the stuffing on the inside of each thigh fillet and roll up tightly. Wrap two thinly sliced pieces of prosciutto around each parcel and secure with kitchen twine.
- Heat a little olive oil in a non-stick frying pan.
- Quickly sear each parcel on all sides and then place in an oven-proof dish and finish cooking in the oven for 15-20 minutes .
- Pour cooking juices over the chicken and serve with a steamed asparagus, roasted tomatoes and crispy baked potatoes.
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