Spinach and Ricotta-Stuffed Chicken with Rosemary Hasselback Potatoes

Step 1

Preheat oven to 400°F

Step 2

Skewer 3 potatoes on each rod, poking them toward the bottom side rather than through the middle

Step 3

Cut very thin slices about 1/8-inch thick down to rod down the whole potato

Step 4

Drizzle the potatoes with olive oil to lightly coat and season with salt and pepper

Step 5

Roast 20 minutes to get the potatoes to open a bit along the slices

Step 6

Combine lemon zest, rosemary and garlic in a small bowl and sprinkle the mixture in between the potato slices

Step 7

Roast 25 minutes more

Step 8

Remove from oven and keep warm loosely covered with foil

Step 9

Melt butter in a small skillet and add panko

Step 10

Toast until light and evenly golden; remove from heat

Step 11

Cool to room temp and toss with parsley and half the cheese

Step 12

Working from the rounded thicker side of the chicken breast pieces, cut into the breasts to butterfly them, opening them like a book

Step 13

Gently pound each piece to 1/4-inch thick

Step 14

And season the inside of the meat with salt and pepper

Step 15

Combine defrosted spinach, separating it with fingertips, with ricotta, egg yolk, walnuts, salt, pepper, nutmeg and remaining cheese

Step 16

Fill each breast with a few tablespoons of cheese each and close them

Step 17

Drizzle with a little olive oil and season lightly with salt and pepper

Step 18

Wrap each piece of stuffed chicken with speck

Step 19

Heat a large skillet with 2 tablespoons oil, 2 turns of the pan, over medium-high heat

Step 20

Brown chicken 3-4 minutes on each side

Step 21

When you remove the potatoes from the oven reduce heat to 350°F, add chicken and roast 15 minutes to finish cooking through

Step 22

Slice the stuffed chicken on a bias and fan piece out on warm dinner plates

Step 23

Serve with lemon wedges with Hasselback potatoes alongside topped with parsley and cheese breadcrumbs