Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ricotta stuffed chicken with a potato salad. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Playing Spinach & Ricotta Stuffed Chicken & Rosemary Hasselback Potatoes. It's like a bonus with every bite of your protein of choice and it just looks cool. Drizzle with a little olive oil and season lightly with salt and pepper.

Ricotta stuffed chicken with a potato salad is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions daily. Ricotta stuffed chicken with a potato salad is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook ricotta stuffed chicken with a potato salad using 10 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Ricotta stuffed chicken with a potato salad:

1. Make ready Chicken breasts
2. Prepare Ricotta cheese
3. Make ready Thyme
4. Take Parma ham
5. Prepare Salt and pepper
6. Get New potatoes (some delicious red ones here)
7. Make ready Dressing for potatoes:
8. Prepare Olive oil
9. Prepare Salt
10. Get Lemon

Give ho-hum chicken dinners the heave-ho with this insanely delicious, insanely healthy ricotta and spinach stuffed chicken breast. With a quick swipe of your knife, a simple chicken breast suddenly becomes a delivery vehicle for flavors limited only by your imagination. Stuffed with spinach & ricotta and wrapped in crispy Parma ham, these chicken breasts are a tasty midweek meal. See more chicken recipes at Tesco Meanwhile, make the stuffing.

Instructions to make Ricotta stuffed chicken with a potato salad:

1. Butterfly the chicken
2. Add some ricotta, thyme and season (not too much salt because parma ham is salty)
3. Wrap in parma ham then wrap in cling film and leave in fridge for at least an hour. This will help the chicken to keep its shape when cooking
4. Cook potatoes then drain and leave to cool. When cooled, add a good drizzle of olive oil, salt and freshly squeezed lemon. Give a good mix.
5. On a medium heat in a little olive oil, brown off the chicken on all sides and then finish off in the oven for about 20-25 mins at 180
6. Serve together with chicken juices and lemon from the potatoes :)

Put the spinach into a pan with a splash of water, cover, and cook until wilted. Squeeze out the excess water, then. Mmmm, this ricotta-stuffed chicken and tomato panzanella salad is perfect for a dinner night in! Get fresh, delicious, organic ingredients delivered to your door weekly. Try amazing recipes like this ricotta stuffed chicken breast with tomato panzanella!

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