Ballotine of chicken breast stuffed with spinach and ricotta, served with potato and beetroot gratin and sherry cream sauce

Course Main Dishes Prep Time 30m to 1h Total Time 30m to 1h

Ingredients in this Recipe

1 tsp vegetable oil
110g/4oz fresh spinach, stems removed
150ml/¼ pint sherry
2 chicken breasts, de boned and skin removed
20g/¾ oz chicken leg meat, finely chopped
225g/½ lb beetroot, sliced wafer thin
4 garlic cloves, skinned and bruised with the flat of a knife
450g/1lb Desiree or Maris Piper potatoes, sliced wafer thin (older potatoes work best)
450ml/¾ pint double cream
75g/3oz ricotta cheese
825ml/1½ pint hot chicken stock
pinch grated nutmeg
salt and freshly ground black pepper

See Full Recipe at BBC Food