Stuffed Chicken Rolls with Marsala Jus

Sauté the shallot cubes in the warm butter. Add the spinach and sauté until it collapses. Allow to cool. Then squeeze the spinach well and chop it coarsely. Mix with the ricotta or curd cheese and season with salt, pepper and lemon zest.

Place the chicken breasts, shiny side (skin side) down, between plastic wrap and gently pound flat with a rolling pin. Drizzle with the juice of one lemon and season with salt and pepper. Top each of the breasts with a tranche of raw ham. Spread the spinach filling evenly on top and roll up. Close with a wooden stick.

Fry the chicken rolls well in the hot clarified butter. Remove and keep warm.

Melt the stock with the Marsala. Add the stock and cook over a high heat until well reduced. Add the rolls again and meanwhile steam quietly for about five minutes with the lid closed.

Knead the butter and the flour with a fork. At the end, flake it into the slightly boiling sauce form – it should thicken slightly. Season to taste with salt and freshly ground pepper.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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