Name: Tomato and ricotta stuffed chicken fillet
Prep time: 10 min
Cook time: 25 min
Ingredients: 100 g spinach (washed); 200 g ricotta (drained); 50 g sun dried tomatoes (chopped); 4 180g chicken fillets; 8 slices prosciutto; olive oil (for drizzling)

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Sliced stuffed chicken breast filled with spinach, cheese, and red peppers, served on a dark plate with steamed tenderstem broccoli on the side, placed on a wooden table.

Main Course

Poultry & Game

Prosciutto wrapped & stuffed chicken fillet

This recipe is for Society members only

This recipe is for Society members only

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