Summary

Ingredients

• 4 chicken breast fillet (s)
• 130 g spinach leaves, (defrosted)
• 130 g ricotta
• Nutmeg, freshly ground
• salt and pepper
• 4 slices Parma ham
• 150 g mushrooms, sliced
• 12 shallot (s)
• 160 ml white wine, (dry)
• 300 ml chicken broth
• 1 tablespoon flour
• 1 tablespoon butter
• 1 tablespoon oil

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Instructions

1. Squeeze out the water from the spinach and mix with the ricotta and nutmeg. Season with salt and pepper. Cut a pocket in each fillet and fill it with the spinach mixture. Tightly wrap the fillets with a slice of ham and secure with a toothpick. Heat the butter and oil in a pan and fry the fillets for 2 minutes on each side and place in a baking dish.
2. Fry shallots and mushrooms for 3-4 minutes, dust with flour and stir. Now slowly deglaze with the wine and stock and bring to the boil, stirring constantly. Season with salt and pepper and pour over the fillets. Preheat the oven to 200 ° C. Bake the fillets for about 30 minutes.