Bradley Chicken Florentine Wrapped in Prosciutto


 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.      Set your Bradley Smoker to 120C and load with bisquettes (Maple, Special Blend,  Premium Beer or Premium Sage will work great with Chicken).

2.      In a medium frying pan, wilt three-fourths of the spinach, reserving about a handful. Transfer to a sieve to drain and cool.

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.

5.      Brush the chicken parcels all over with olive oil, place on racks, and hot smoke in your Bradley Smoker for about 2 hours (or until the internal temperature of Chicken reaches 74C degrees)

6.      For the Sauce – In a large skillet, 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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