Tonight's dinner dilemma - sorted!

Tonight's dinner dilemma - sorted!
Posted by James Hood

Not matter what the size of the kitchen in your property, cooking for yourself or for others is a fun, satisfying thing to do. So as part of Outlet’s commitment to making your life at home more lovely, here’s our latest suggestion for a delectable dinner 

Chicken stuffed with ham, pine nuts and spinach
(plus a white wine sauce) 

What you’ll need:

4 Skinless chicken breasts (as many as you need)

a bag of spinach leaves

about a handful of roasted pine nuts

a tablespoon of raisins, chopped up

pinch Chinese five-spice powder


4 thin slices bayonne ham or prosciutto

1 tbsp olive oil

1 shallot (or onion) finely chopped

75ml dry white wine

A few squeezes of lemon juice

100g tub crème fraîche

handful of chives


What you need to do:

Heat your oven to 190C/170C fan/gas 5. Split each chicken breast almost in half and open. Put your spinach in a colander and pour over boiling water from the kettle to wilt the leaves. Then press out as much water as possible and throw it into a bowl. Now add the pine nuts, raisins, spices and mix it all up. Melt a little of the butter and add to the bowl.

Next, place a slice of your ham or prosciutto over each chicken breast and spread with a thin layer of spinach mixture on top. Roll them up and secure with a cocktail stick or string – to stop it falling apart. Heat a knob more of butter and the oil in a pan. Put your chicken breasts into a roasting tin and oven bake for 25 – 30 minutes, until piping hot throughout.

Now for the sauce (which is optional but rather delicious)
Add your shallot to the pan with a spoonful of butter and cook gently until softened but not browned. Pour in the magic ingredient – your white wine. Follow with the lemon juice and boil it all up. Simmer for a while until it’s reduced down to about half. Stir in your crème fraîche and simmer for about two minutes until thickened. Add your chives to the sauce and stir lightly.

Take the sticks out of your chicken breasts and serve with the sauce and some new potatoes. We like ours with a little New Zealand Sauvignon Blanc too. Bon appétit!

Recipe provided by


Want a bigger kitchen? Take a look at some of the properties we have available right now at Outlet. This way please.

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