Try this easy way of cooking chicken breasts for a satisfying family meal or dinner party dish.
For the creamed spinach, melt the butter over a high heat in a pan large enough to hold all of the spinach. Add the spinach, a couple of large handfuls at a time, stirring after each addition, and cook for 2-3 minutes, or until the leaves have wilted.
Remove the pan from the heat and set aside to cool, then remove as much liquid from the spinach as you can, either by squeezing it between your hands, a handful at a time, or by pushing it firmly against the sides of a sieve with a wooden spoon.
Put the squeezed spinach into a food processor with the crème fraîche, olive oil, garlic, nutmeg and salt and freshly ground black pepper. Blend until the purée is totally smooth. Warm through when ready to serve.
Preheat the oven to 200C/400F/Gas 6.
For the chicken, with a small, sharp knife, make an incision down the side of each chicken breast to form a pocket. Season the chicken inside and out with salt and freshly ground black pepper, then push the blue cheese into the pockets. Lightly press each chicken breast to flatten the filling slightly and seal the edges, then wrap each breast in five slices of pancetta, to cover completely.
Heat the olive oil in a large, heavy-based frying pan over a medium heat, then add the chicken and fry for 2-3 minutes on each side, or until the pancetta is crisp and golden-brown. Transfer to a roasting tin and cook in the oven for 20-25 minutes, or until the chicken is thoroughly cooked (the juices should be clear with no trace of pink).
Meanwhile, for the risotto, heat the olive oil in a large, heavy-based, deep-sided pan over a medium heat. Add the leek and fry gently for 4-5 minutes, or until softened. Add the rice and stir over a low heat until the grains are thoroughly coated with oil.
Pour in the wine and stir until the liquid has been absorbed by the rice, then gradually add the hot stock, about two ladlefuls at a time, stirring after each addition and waiting until all of the stock has been absorbed before adding more.
When the rice is about half-cooked, add the asparagus and continue cooking, adding more stock, until the rice is al dente. Mix in the butter and season, to taste, with salt and freshly ground black pepper.
Serve the chicken breasts on warm serving plates with the risotto and creamed spinach alongside.
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