Chicken is so versatile and can be pretty much stuffed with most things. This recipe uses Spinach and Ricotta.
Put a small bag of fresh spinach in a colander and pour a kettle of boiling water over it. Whilst the spinach is wilting, add two tablespoons of ricotta cheese, a sprinkling of nutmeg, the zest of a lemon, and seasoning in to a bowl. Next strain the wilted spinach to remove any excess moisture then chop it up before adding it to the ricotta mixture and beat everything together.
Next butterfly your chicken breasts and spoon the mixture into the middle and close the butterflied breast, rub the top with a little olive oil and sprinkle some breadcrumbs on top. Cook in a preheated oven 180fan for 30 minutes until the chicken is cooked, meanwhile prepare some sides.
I like to serve this with roasted red peppers and crushed garlic new potatoes