Chicken Spinach Ricotta and Hazelnut Balls

"I have chicken in my fridge, lots of chicken breast! as I found a super deal in my favourite little farm shop in Somerset "Beckington Farm". Hazelnuts are in season, so let's mix!"
 
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photo by Frenchfoodle photo by Frenchfoodle
photo by Frenchfoodle
Ready In:
1hr 20mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • Steam the chicken breast for 30 minutes.
  • Remove the middle stem of the spinach, wash and drain.
  • Reserve 20 nice looking spinach leaves ( or more if you have small leaves, better than having to go back to the shop like me!) Cook them 30 seconds, 3 or 4 at the time (to avoid them getting damaged) and dress them flat on a plate.
  • Cook the rest of spinach in a little water with a lid for 4/5 minutes or until cooked.
  • Drain the spinach and chop with a knife.
  • Separate the chicken with your hands as much as you can and finish by cutting with a knife.
  • Crush the hazelnut in a pestle and mortar.
  • Tear the tarragon leaves in pieces.
  • Mix all the ingredients above with the ricotta and form balls in any size you like! Small for snacks or starter or bigger for a meal.
  • Envelop each ball delicately in a spinach leaf.
  • This dish can be prepared in advance as you just need to steam the chicken balls for 3 minutes. Finish with a few sesame seeds on the top.
  • I serve this dish with rice.
  • The possibilities are endless, you can even use blue cheese mixed with a little ricotta, if you like.
  • Bon Appetit!

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