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

Recipe from: 12 July 2013

Ingredients 10
Servings 1
Minutes 00:25


Serving Change
  • 4
    chicken fillets
  • 250
    cut spinach
  • 350
    ricotta cheese
  • ¼
    freshly grated parmesan cheese
  • 16
    pieces streaky bacon
  • ¼
    Robertsons Garlic Salt
  • 2
    Robertsons Italian Spice
  • ¼
    Robertsons Ground Black Pepper
  • Robertsons Salt to taste
  • 2
    olive oil


 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.


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