Chicken stuffed with spinach, fig & goats cheese
Ingredients Spinach, goats cheese, nutmeg, chicken, parma ham, dischi volante, bell peppers, balsamic vinegar, pine nuts, passata, basil, basil oil, onion. |
Spinach and figs are in season right now, so make the most of it!
1) Combine the spinach leaves, freshly grated nutmeg and goats cheese in a blender, slice a pocked into the side of your chicken and pack with the spinach mix, pine nuts and sliced figs. Rub a little of the spinach stuffing over the skin of the chicken, wrap the chicken in parma ham and bake.
2) To make the pasta sauce; roast slices of bell pepper in the oven until the skin blackens and blitz in the blender along with a handful of fresh basil. Set aside.
3) Sautee half a finely chopped white onion in basil oil and allow to completely soften. Stir through half a glass of red wine, then add passata tomatoes.
4) Stir in the roasted peppers, season with a pinch of salt and finish with a splash of balsamic vinegar before stirring the drained pasta into the sauce.