Rolled Chicken Florentine
This is one of our new favourite dinner recipes. A deceptively easy yet impressive dinner to serve the next time you have guests over. It makes great use of baby spinach leaves, giving you an added serve of greens – always a win!
Recipe Tester Feedback: "Loved it! This is a versatile, deliciously tasty meal that is set to impress family and friends when you make it. Yummy served on some soft fluffy mashed potato." - Tammy
No: Egg / Nuts
Contains: Gluten / Dairy
*Variations: Can be made without Gluten
Preparation Time 20 minutes
Cooking Time 45-55 minutes
Can be frozen
- prosciutto - 12 slices
- chicken breasts - 4, large (approx. 1kg), fat and skin removed and butterflied
- ricotta cheese - 100g (make your own with the Ricotta Cheese recipe from The Make Your Own Subscriber Bonus Issue), soft
- Florentine filling:
- onion - 1, peeled and halved
- garlic cloves - 2, peeled
- bacon - 5 slices, short cut, roughly chopped
- oil - 20g
- breadcrumbs - 80g (*can use GF)
- Parmesan cheese - 100g
- baby spinach - 60g leaves
- Preheat oven to 180C. Line a deep baking dish with baking paper.
- If you need to make your own breadcrumbs, add day old bread (80g) to the bowl and blitz Speed 7 / 5-10 seconds. Set aside.
- Add the onion (1), garlic cloves (2) and bacon (5 slices) to the bowl. Chop Speed 8 / 4 seconds.
- Add the oil (20g) to the bowl. Program 6 minutes / 110C* / Speed 2.
- Add the breadcrumbs (80g), cheese (100g) and spinach (60g) to the bowl. Mix Speed 8 / 6 seconds.
- Lay out a large sheet of baking paper.
- Lay the prosciutto (12 slices) out on the baking paper in layers, slightly overlapping, to form a large rectangle.
- Place the prepared chicken breasts (4) on top of the prosciutto layer in a line. You want minimal gaps.
- Spread the ricotta (100g) over the chicken, then sprinkle over the breadcrumb mixture.
- Carefully roll the chicken and prosciutto up into a log shape.
- Place the chicken roll into the baking dish, seam side down. Cover with aluminium foil.
- Bake for 40-50 minutes until cooked through.
- Uncover the chicken and turn the oven up to the highest temperature.
- Cook briefly until the prosciutto layer crisps up.
- Remove the dish from the oven. Place the chicken roll onto a chopping board and allow it to rest for 10 minutes.
- Carefully cut the roll into thick slices using a serrated knife.
- Serve with roast or steamed vegetables of choice.
*If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.