Start this recipe by mixing together the ricotta, spinach and grated Parmesan. Season well with salt and pepper and put aside. Using a sharp knife, make an incision in the chicken breasts from one side to the other, but don’t go all the way through to create a pocket. Stuff the pockets with the ricotta filling. Wrap a piece of Parma ham around each stuffed chicken breast and place on a baking tray. Season with pepper and salt and drizzle with a little oil. Bake in the oven for about 20-25 minutes. Meanwhile, cook the parsnip and potato in salted boiling water and drain. Place into a food processor with the butter and blitz to a puree. To serve, place 2 spoonfuls of the parsnip mash onto each serving plate and arrange on the cooked seasonal vegetables. Cut each cooked chicken breast into 3 pieces and arrange decoratively on top of the vegetables.