Chicken breast stuffed with spinach and ricotta

Ingredients

• 125 gram baby spinach
• 200 gram fresh ricotta
• 1/2 cup (40g) grated parmesan
• 1 clove garlic, crushed
• 4 180g chicken breast fillets
• 2 tablespoon plain flour
• 2 tablespoon olive oil
• 1 cup (250ml) salt-reduced chicken stock
• 1/4 cup chopped flat leaf parsley
• 400 gram green beans, trimmed
• 4 thick slices crusty bread, to serve