Stuffed Chicken Breast Wrapped In Parma Ham Recipes

Steps:

• Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
• Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
• Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
• Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
• Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.

Steps:

• Mix together the soft cheese, pine nuts and chopped basil.
• Season lightly with salt and freshly ground pepper.
• Place in a piping bag and keep aside.
• Remove the small fillet from each breast and keep aside.
• Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
• Pipe an equal amount of filling into to each pocket.
• Keep aside.
• Spread the plastic film in front of you and place a slice of Parma ham on it.
• Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
• Lift the film to help wrap the breast in the ham.
• Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
• Repeat to wrap the other breasts.
• Heat a roasting tray in a 190 C preheated oven.
• Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
• In the meantime, prepare the sauce.
• Place the cream into a saucepan and reduce add seasoning.
• Blend in a liquidizer until smooth.
• Add the snipped chives.
• Remove the foil from the chicken breasts and arrange them on plates.
• Pour the sauce over the chicken, garnish with basil leaves and serve.

Steps:

• Finely chop the garlic and mushroom (or whizz in a blender) and fry in olive oil with the rosemary over a medium heat for approx 20 minutes Ensure to season the mushrooms well with salt.
• Create a pouch in each chicken breast with a sharp knife and fill with the mushroom stuffing.
• Wrap each breast in a slice of parma ham.
• Place in a roasting dish with plenty of olive oil. Cover with tinfoil and cook for approx 30 mins at 190 degrees.
• Can be served with salad, baked or mashed potatoes etc. My preference is mashed / whipped garlic potatoes with onion gravy on the side!

Steps:

• Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper.
• Score the chicken deep along its length but don't cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade.
• Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour.
• Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard.
• Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator.
• After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat.
• Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika.
• Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don't want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking.
• Place in a pre warmed over at 180c.
• After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time.
• When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places.
• Carefully remove form the foil, server and enjoy.

Steps:

• Slice through the chicken breast but not quite right through and stuff each one with some Boursin. Try to reclose the chicken breast so that the cheese won't spill out.
• Lie two slices of Parma Ham next to each other and then lie the stuffed chicken breast on it and wrap it up nice and tight.
• Heat the olive oil in a heavy based pan and fry the wrapped chicken on both sides for around 2/3 minutes each side. You just want to brown the Parma Ham.
• Pop into an oven proof open dish (which can be put on the hob later) then splash the wine in to the frying pan to deglaze any juices and then tip over the chicken and pop in the oven.
• This will need cooking for around 20 minutes
• When cooked, transfer the chicken to a serving plate and keep warm.
• Put the oven proof dish on the hob (don't worry if some Boursin has spilled out!) and add the stock. Bubble away for 5 mins until reduced to half, add a tablespoon of Boursin, mix in and then pour over the chicken.
• Best served with mash and baby veg! Enjoy!

Steps:

• Trim chicken breast fillets and lay on a board or worktop. Remove inner fillets and reserve. Season all pieces with salt and freshly ground black pepper. Lay sage leaves along the length of large fillets. Replace inner fillets to enclose sage.
• Wrap each fillet neatly with Parma ham. Heat sunflower oil in a pan and fry wrapped chicken breasts over medium heat all over to brown ham and cook chicken through - about 5 minutes - depending on size of fillets.
• Meanwhile make the sauce. Heat remaining oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add Cirio Cherry Tomatoes and SuperCirio Tomato Puree and bring to bubbling. Cook 2-3 minutes to reduced slightly. Stir in black olives and capers and season.
• Serve fillets whole, or halved, with sauce poured around. Decorate with sage leaves.

Steps:

• Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
• Lay two Parma ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto the middle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2hrs to firm up slightly.
• Heat the oven to 350F and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil. When hot, fry the Parma-wrapped chicken, in batches if necessary, for 2 mins on each side until browned.
• Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan. Cook in the oven for 12-15 mins, depending on size, or until the meat feels just firm when lightly pressed.
• Rest the chicken, covered with foil, in a warm place for 5-10 minutes Slice each stuffed breast thickly on the diagonal and arrange on warm plates.

Steps:

• Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the rosemary, garlic and seasoning. Place the chicken breasts on a board and lift, but don't detach, the skin. Put a spoonful of the mascarpone mix under the skin of each breast. Wrap 2 slices of prosciutto around each, as neatly and tightly as you can, to keep the filling enclosed.
• Heat a non-stick frying pan, add the olive oil and quickly brown the chicken on both sides. Transfer to a roasting tin, then finish off in the oven for 15-20 mins until just cooked.
• Add the lemon juice to the roasting tin and stir over the heat, scraping off any crispy bits. Spoon the juices over the chicken and serve with potatoes and green beans.

Steps:

• Pre-heat oven to Gas Mark 6
• Down the side of each chicken slice to make a pocket, share the pesto between the 4 breast spooning it into each pocket. covering all the inside.
• Place 2 slices of mozarella into each pocket
• Place 2 slices of parma ham onto a chopping board slightly overlapping, put the chicken breast onto the ham and wrapp as tightly as you can get it, repeat with the remaining breasts.
• Place the chicken onto a baking tray, sprinkle with chilli flakes and cook for about 25 minutes or until chicken is cooked.
• serve with Asparagus and mash, or anything you fancy, Hope you enjoy !

Steps:

• Slice chicken breast through middle (not all the way) so as to make a pocket inside.
• fill with plenty of basil leaves and a chopped clove of garlic, then squeeze lemon juice inside also.
• wrap chicken with x3 slices of the ham, ensuring they overlap on top rather than underneath.
• Heat oil in griddle pan and cook chicken for approx 5 mins each side (or until cooked through).
• I like to serve with creamy cheese mash and cabbage.