Chicken Spinach Ricotta and Hazelnut Balls

READY IN: 1hr 20mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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