Spinach and Ricotto Chicken Breast with creamy ugali and mushroom sauce

Spinach and Ricotto Chicken Breast with creamy ugali and mushroom sauce

This tasty, easy spinach chicken recipe, with creamy ugali and mushroom sauce, is sure to get rave reviews.

  • Recipe serves:1
  • Preparation time15 min
  • Cooking time25 min


  • Chicken filling
  • ½ an onion, chopped
  • Clove of garlic, chopped
  • ½ bunch spinach, blanched, chopped
  • Hand full raisins
  • 30 g peanuts, lightly crushed
  • Little bread crumbs
  • 1 tsp. royco
  • 2 ½ tbsp. ricotta cheese
  • Salt to taste
  • 2 tbsp. olive oil
  • Creamy ugali
  • 400 ml milk
  • 50 ml coconut milk
  • Pinch of salt
  • 1 tbsp. butter
  • 1 sprig rosemary, chopped
  • 160 g maize flour
  • Sauce
  • 1 tbsp. butter
  • 80 grams button mushrooms
  • 100 ml chicken stock
  • 30 ml cream


  • Heat some oil in a pan and saute the onion and garlic. Add in the spinach and toss for around 3 minutes. Add the royco and cook for a further 2 minutes. Remove and set aside.
  • In a large bowl, combine the saute spinach together with the rest of the spinach ingredients. Mix well and set aside.
  • Make a cavity incision cut through the chicken breast right in the center from the thickest point forming a pocket.
  • Stuff the breast with the spinach mixture well. You can use a piping bag for this. Season the breast well with salt and pepper.
  • Heat a 1 tbsp. of oil in a medium hot pan and sear the chicken until golden brown on both sides. Finish cooking in a pre-heated oven until the meat is cooked. Be careful not to overcook it.
  • Once cooked, remove from the oven and allow to rest.
  • In the same pan, add the butter and then the mushrooms. Cook until brown then add the chicken stock.
  • Bring to a boil, then reduce the heat. Simmer until the sauce begins to thicken. Add the cream and simmer to a semi thick consistency. Whisk in the butter and adjust seasoning.
  • In another pan, bring the milk and the coconut milk to a boil. Seasonwith the salt. Add in the rosemary and then the maize flour. Mix well with a whisk to avoid lumping.
  • Reduce the heat and cook to a semi thick liquid. When done, finish off with butter. Set aside and keep warm.
  • Serve ugali on a clean plate. Slice the chicken and present on top of the ugali. Drizzle the sauce all round and serve hot.