Mulberry Cottages have a really exciting project in the works to provide all of our cottages with easy and tasty meals to prepare whilst on holiday with us. Over the coming weeks we will be posting delicious recipes beloved by the team at Mulberry Cottages as well as a range of local Inns, Restaurants and Bars to whet your appetites…
Love is in the air! With yesterday being the only day in which a lady can ask her man to marry her (a rule undoubtedly made up and supported by commitment shy men everywhere), Emma our Marketing Manager brings you her own special recipe for stuffed chicken to make that man yours (you know what they say… the way to a man’s heart and all that!). It is nice and easy to prepare (he doesn’t need to know that), feels incredibly decadent and is best when the ingredients are really fresh.
- 4 skinless, boneless chicken breast fillets (try G.H Theobald’s in Whitstable for the freshest, most succulent breasts)
- Salt and pepper to taste
- 425g ricotta cheese
- 275g frozen chopped spinach, thawed and drained
- 1 clove garlic, finely chopped
- 2 eggs, beaten
- 225g mozzarella cheese, grated and divided
- 450g passata
Preheat oven to 180 C / Gas 4.
Season chicken breasts with salt and pepper to taste. Slit open on the side for stuffing; set aside.
In a medium bowl, combine the ricotta, spinach, garlic, eggs and 3/4 of the cheese. Mix well and stuff each breast with 1/4 of the mixture; secure with cocktail sticks and place stuffed breasts in a lightly greased 23x33cm or similar sized baking dish. Pour sauce over all and sprinkle with remaining cheese.
Bake at 180 C / Gas 4 for 45 to 60 minutes or until chicken is cooked through and juices run clear.
So why not channel a bit of 1950’s housewife tonight, pop some lipstick on, have a bath running and watch his mouth fall open… celebrate being newly engaged, happily married or even not that bothered!