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Prepare Chicken breasts.
You need to prepare Ricotta cheese.
Provide Thyme.
Use Parma ham.
You need to prepare Salt and pepper.
Prepare New potatoes (some delicious red ones here).
You need Dressing for potatoes:.
Use Olive oil.
You need Salt.
You need to prepare Lemon.

Stuffed with a creamy lemon and thyme ricotta filling, wrapped in bacon, then baked and served on a spinach salad, they're ideal for summer entertaining. Stuffed with spinach & ricotta and wrapped in crispy Parma ham, these chicken breasts are a tasty midweek meal. See more chicken recipes at Tesco Meanwhile, make the stuffing. Put the spinach into a pan with a splash of water, cover, and cook until wilted.

Butterfly the chicken.
Add some ricotta, thyme and season (not too much salt because parma ham is salty).
Wrap in parma ham then wrap in cling film and leave in fridge for at least an hour. This will help the chicken to keep its shape when cooking.
Cook potatoes then drain and leave to cool. When cooled, add a good drizzle of olive oil, salt and freshly squeezed lemon. Give a good mix..
On a medium heat in a little olive oil, brown off the chicken on all sides and then finish off in the oven for about 20-25 mins at 180.
Serve together with chicken juices and lemon from the potatoes :).

Squeeze out the excess water, then. Mmmm, this ricotta-stuffed chicken and tomato panzanella salad is perfect for a dinner night in! Get fresh, delicious, organic ingredients delivered to your door weekly. Try amazing recipes like this ricotta stuffed chicken breast with tomato panzanella! Fried sardines with boiled potato and salad.

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