1.
Preheat oven to 200F/400F. To prepare the roasted vegetables, place all the vegetables in a large roasting tin and drizzle over the olive oil and balsamic vinegar. Sprinkle the chilli on top and season with a pinch of salt and plenty of pepper. Spread everything out to a single layer, then roast on the top shelf for about 45 minutes until the vegetables are tender and catching around the edges, tossing once or twice.
2.
Meanwhile, place the spinach in a heatproof bowl and cook in the microwave on high for 2 minutes, stir, then cook for another 2 minutes, or cook according to packet instructions. Drain in a sieve lined with kitchen paper to remove as much liquid as possible. Place in a bowl and mix with the ricotta and nutmeg until evenly combined. Season with a pinch of salt and plenty of pepper.
3.
Cut a slit into the side of each chicken breast so that they open like a book. Use the spinach and ricotta mixture to fill them and then fold over back over to enclose the filling completely. Wrap each breast tightly in two slices of the Parma ham. Place on a baking sheet lined with parchment paper and roast on the second shelf in the oven for 25-30 minutes until cooked through and tender.
4.
Arrange the roasted Mediterranean vegetables on warmed plates with the spinach and ricotta stuffed chicken breasts to serve.
