Stuffed chicken fillet

• dried porcini mushrooms↗40g g
• olive oil↗3 tbsp
• shallot↗1

  finely chopped

• garlic clove↗1

  finely chopped

• young leaf spinach↗100g g
• ricotta↗150g g
• hard mozzarella↗50g g

  coarsely grated

• parmesan↗20g g

  finely grated

• skinless chicken↗4

  breasts

• prosciutto↗4 slices

Step-by-step instructions

1. 1

   Bring water to a boil in a kettle, place the mushrooms in a small bowl, cover with boiling water just enough to submerge them, and let steep for 15 minutes. Drain and squeeze the mushrooms (reserve the liquid and freeze it to use as a sauce base) and coarsely chop.

2. 2

   Heat the oil in a pan and gently sauté the shallot and garlic for 3 minutes. Increase the heat, add the mushrooms and cook for a few more minutes. Add the spinach, raise the heat to high and cook until the leaves wilt and all liquid evaporates. Transfer to a bowl and let cool. Stir in the cheeses and season with plenty of pepper and a little salt. Set aside.

3. 3

   Take the chicken breasts and remove a small fillet from the back side. Slice the side of each breast, then stuff each quarter with the spinach mixture, closing it with the trimmed fillet. Carefully wrap each stuffed breast with a slice of prosciutto and chill until serving. It can be prepared a day ahead.

4. 4

   For cooking, preheat the oven to 200 °C/180 °C with convection/gas 6. Place the chicken on a tray and bake for 20‑25 minutes, until the prosciutto is browned at the edges, the cheese starts to melt, and the chicken is cooked through.