Chicken breast stuffed with spinach, parmesan and ricotta, wrapped in bacon

Heat the olive oil over medium heat in a pot, add the spinach and fry until welted. Remove from pot and let it cool down.

Mix
the ricotta, parmesan, spinach, garlic salt, and Italian spice and
pepper together. Add salt to taste and stir until blended.

Butterfly
the chicken breast; put it in between two pieces of cling film and
pound with a rolling pin or meat mallet until about 1cm (10mm) thick.

Divide the ricotta mixture between the fillets and roll into an oblong
shape.

Put one piece of bacon length wise over the chicken covering the
seam of the roll. Roll another 3 pieces across the fillet.

Repeat with
the rest of the chicken fillets.

Put the fillets on a lightly oiled
baking sheet and bake for 30 to 40 minutes in a 180°C pre-heated oven.

The bacon should be crispy and the chicken must still be moist without being pink inside.

Recipe Reprinted with permission of Potjie. To see more recipes, click here.