Chicken & ricotta in wine
Preheat the oven to 200°C/400°F/Gas mark 6.
Put the spinach in a sieve, and press out the water with a spoon. Mix with the ricotta and nutmeg, and season with salt and pepper.
Using a sharp knife, slit each chicken breast through the side and enlarge each cut to form a pocket. Fill with the spinach mixture, then reshape the chicken breasts. Wrap each breast tightly in a slice of ham, and secure with cocktail sticks. Cover and chill in the refrigerator.
Heat the butter and oil in a frying pan, and brown the chicken breasts for 2 minutes on each side. Transfer the chicken to a large shallow ovenproof dish, and keep warm until required.
Sauté the shallots and mushrooms for 2–3 minutes until lightly browned. Stir in the flour, then gradually add the wine and stock. Bring to the boil, stirring constantly. Season with salt and pepper, and spoon the mixture around the chicken.
Cook the chicken in the oven for 20 minutes. Turn the chicken over and cook for a further 10 minutes. Remove the cocktail sticks, and serve the chicken with the sauce.