Stuffed Chicken Breast with Spinach and Ricotta over Pappardelle

Ingredients

For the Chicken Filling
• 150 grams spinach (fresh, rinsed, and roughly chopped)
• 250 grams ricotta cheese (drained and at room temperature)
• 4 large chicken breast (boneless, skinless)
• 50 grams parmesan cheese (grated)
• 1 teaspoon salt (or to taste)
• 0.5 teaspoon black pepper (freshly ground)
• a pinch nutmeg
• 1 tablespoon olive oil
For the Pappardelle
• 400 grams plain flour (plus extra for dusting)
• 4 large eggs (at room temperature)
• 0.5 teaspoon salt
For the Garlic Butter Sauce
• 100 grams unsalted butter (cubed)
• 2 cloves garlic (minced)
• 25 grams fresh parsley (finely chopped)
• 1 tablespoon lemon juice (freshly squeezed)
• to taste salt
• to taste black pepper

Instructions

1. 1. Prepare the Spinach and Ricotta Filling: In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chopped spinach and sauté until wilted, about 2-3 minutes. Let it cool slightly, then combine with ricotta, grated parmesan, nutmeg, salt, and pepper in a mixing bowl. Mix until well blended.

   Avoid overcooking the spinach; it should just wilt and not lose its bright green colour.

2. 2. Butterfly and Stuff Chicken Breasts: Place each chicken breast on a cutting board and carefully slice horizontally to create a pocket, being careful not to go all the way through. Once cut, season the inside and outside with salt and pepper. Stuff generously with the ricotta-spinach mixture, then secure with toothpicks if necessary. Follow the same for the remaining chicken breasts.

   Ensure not to cut all the way through the chicken to keep the filling inside.

3. 3. Cook the Stuffed Chicken Breasts: Preheat your oven to 190°C. In a large skillet over medium-high heat, add a drizzle of olive oil. Sear the stuffed chicken breasts, about 3-4 minutes per side until golden brown. Transfer to a baking dish and bake in the preheated oven for 15-20 minutes until the internal temperature reaches 75°C. Remove from the oven and let rest for 5 minutes before slicing.

   Use a meat thermometer to check for doneness at the thickest part of the chicken.

4. 4. Make the Pappardelle Pasta: In a bowl, combine flour and salt. Create a well in the centre and crack in the eggs. Using a fork, combine until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth. Wrap in cling film and rest for 15 minutes. Roll out the dough to about 2mm thick, then cut into wide strips (about 2-3cm) to form pappardelle.

   Do not skip resting the dough; this helps to relax the gluten and makes rolling easier.

5. 5. Cook the Pappardelle and Prepare Garlic Butter Sauce: Bring a large pot of salted water to a boil. Cook the pappardelle for about 3-4 minutes until al dente; fresh pasta cooks quickly. In a separate skillet, melt butter over medium heat; add minced garlic and cook until fragrant, about 1-2 minutes. Toss in the cooked pasta and chopped parsley. Add the lemon juice, salt, and pepper to taste.

   Do not overcook the pasta; it should be firm to the bite.

6. 6. Plate the Dish: Slice the stuffed chicken breasts into medallions. Serve the pappardelle in a bowl, topped with the garlic butter sauce, and elegantly arrange the chicken slices on top. Garnish with additional parsley and grated parmesan if desired.

   Presentation is key; aim for a clean plate with contrasting colours.