Chicken With Ham, Spinach & Pine Nuts
This delightful recipe features tender chicken breasts wrapped in savory ham and stuffed with a flavorful mixture of wilted spinach, toasted pine nuts, and chopped raisins, all seasoned with a hint of Chinese five-spice powder. The rolls are pan-seared to golden perfection, then roasted to juicy tenderness. The dish is elegantly finished off with a creamy white wine sauce infused with the fresh aroma of chives, adding a touch of brightness to every bite. Serve these chicken rolls with a side of tians and potatoes for a satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- 8 skinless chicken breasts
- 300g young spinach leaves, washed
- 3 tbsp toasted pine nuts
- 2 tbsp raisins , chopped
- pinch Chinese five-spice powder
- 75g butter
- 8 thin slices bayonne ham or prosciutto
- 2 tbsp olive oil
- 3 shallots , finely chopped
- 150ml dry white wine
- juice ½ lemon
- 200g tub crème fraîche
- handful chives
Instructions
- Heat oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open out like a book. Put each piece of chicken between 2 sheets of cling film and, using a rolling pin, bat out to flatten. Season the chicken all over.
- Put the spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Press out as much water as possible, then tip into a bowl. Add the pine nuts, raisins and spice, season, and mix well to combine. Melt half the butter and add to the bowl.
- Place a slice of ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture. Roll up and secure with cocktail sticks or string. Heat a knob more of butter and the oil in a pan. Fry the chicken rolls until browned, then remove to a roasting tin and roast for 10-15 mins until cooked through.
- Add the shallots to the pan with the remaining butter and cook gently until softened but not browned. Add the wine and lemon juice, bring to the boil, then simmer until reduced by half.
- Stir in the crème fraîche and simmer for 1-2 mins until thickened. Snip the chives into the sauce and stir lightly. Remove cocktail sticks or string, then slice the chicken and place on warmed plates. Spoon the sauce around and serve with the tians and potatoes.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 8
Nutrition
- Calories: 437 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 37 grams protein
- Sodium Content: 1.3 milligram of sodium
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