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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 ~


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


  • 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.