INGREDIENTS

 For the Chicken:

• 280g Fresh Baby Spinach leaves, divided
• 1 250g tub Ricotta Cheese
• ¼ Cup grated Parmesan
• 1 Garlic Clove, minced
• ¼ tsp Nutmeg
• ½ tsp Salt
• Pinch freshly ground Black Pepper
• 6 Chicken Breasts
• 12 slices Prosciutto or Bacon
• 4 Tbsp Olive Oil

 

For the Sauce:

• 1 punnet Cherry Tomatoes
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1 Onion, finely chopped
• 1 Garlic Clove, minced
• 1 Tbsp Flour
• ¼ tsp Salt
• 1 Cup Milk
• 2 Tbsp Red or White Wine

 

INSTRUCTIONS

1. Set up and light your COBB, wait until the Cobblestone turns grey and place the Frying Dish/Wok on the top.
2. In the frying dish, wilt three-fourths of the spinach, reserving about a handful. Transfer to a sieve to drain and cool. Remove the frying dish, replace with grill plate and roast rack, then close the dome lid.
3. In a large bowl, combine ricotta, Parmesan, garlic, salt, pepper and nutmeg. Fold in cooked spinach.
4. On a flat surface, cut chicken breasts in half, but not all the way through, opening them up like a book. Season the chicken with salt and pepper. Fill each with about 2 tablespoons of the cheese and spinach mixture. Fold the breasts back together and wrap them in Prosciutto or Bacon to close them. Brush the chicken parcels all over with olive oil, arrange on the roast rack and bake in your COBB for 18 to 20 minutes with the dome lid in place.
5. Remove the Chicken from the COBB and put aside while you cook the sauce.
6. For the Sauce – In the frying dish, cook tomatoes in olive oil until blistered. Remove and set aside. Add onions and saute in butter for about 3 minutes. Add garlic and cook for 1 minute more. Gradually add flour and salt and stir in milk and wine until combined. Heat until bubbling, then reduce heat and simmer for 2 minutes until thickened. Add remaining spinach and wilt. Add chicken, return tomatoes to the pan and serve.

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