Stuffed Chicken in a Parma Parcel
Stuffed Chicken in a Parma Parcel
 Prep Time ~ 20 mins | Cooking Time ~ 25 mins |
 Approx Cost ~ £9 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4 |
Tip ~
Ingredients
2 tbsp sun-dried tomato oil, from the jar
1 small red onion, chopped
2 cloves garlic, crushed
120g / 4oz chestnut mushrooms, finely chopped
2 balls mozzarella cheese, grated or torn into small pieces
8 sun-dried tomato halves, chopped
A handful of grated parmesan cheese
Salt and freshly ground black pepper
A handful of basil leaves, torn
4 skinless, boneless chicken breasts
8 slices of Parma ham
Balsamic vinegar
Cocktail sticks
Method
- Pre-heat oven to 200C, gas mark 6.
- Heat about 1 tablespoon of the sun dried tomato oil in a frying pan. Add the onion and garlic, then gently fry for a few minutes until softened. Stir in the mushrooms, cook until softened. Remove from the heat and leave to cool for a few minutes.
- In a bowl, mix together the mozzarella, sun-dried tomatoes, Parmesan cheese and the cooked mushroom mixture and season well. Add the basil and mix well together.
- Slice the chicken breasts along the centre lengthways, not cutting all the way through, to form a pocket.
- Divide the mozzarella mixture between the chicken breasts and fold back together.
- Wrap each chicken breast fairly tightly in 2 slices of Parma ham and secure with a cocktail stick.
- Place the parcels in a roasting tray, drizzle with the remaining sun-dried tomato oil. Cook for 18 - 20 minutes until golden and cooked through.
- Remove from the oven and allow to rest for a couple of minutes before serving. Pour over any juices from the pan and drizzle with a little balsamic vinegar.