Chicken Spinach Ricotta And Hazelnut Balls

1. 1

   Steam the chicken breast for 30 minutes.

2. 2

   Remove the middle stem of the spinach, wash and drain.

3. 3

   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.

4. 4

   Cook the rest of spinach in a little water with a lid for 4/5 minutes or until cooked.

5. 5

   Drain the spinach and chop with a knife.

6. 6

   Separate the chicken with your hands as much as you can and finish by cutting with a knife.

7. 7

   Crush the hazelnut in a pestle and mortar.

8. 8

   Tear the tarragon leaves in pieces.

9. 9

   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.

10. 10

    Envelop each ball delicately in a spinach leaf.

11. 11

    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.

12. 12

    I serve this dish with rice.

13. 13

    The possibilities are endless, you can even use blue cheese mixed with a little ricotta, if you like.

14. 14

    Bon Appetit!

* Per serving · 4 servings · Values may vary.

No additional tips available.