Stuffed Chicken Breast Wrapped In Parma Ham Recipe

Name: Stuffed Chicken Breast Wrapped In Parma Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 skinless chicken breasts; 200 g parma ham, sliced; 4 links pork sausage, good quality with meat content not less than 80%; 400 g peeled plum tomatoes; 1 apple; 1 leek; 1 teaspoon dried herbs; olive oil; brown sugar; red wine vinegar; smoked paprika; salt; pepper

Servings: persons

4 skinless chicken breasts
200 g parma ham, sliced
4 links pork sausage, good quality with meat content not less than 80%
400 g peeled plum tomatoes
1 apple
1 leek
1 teaspoon dried herbs
olive oil
brown sugar
red wine vinegar
smoked paprika
salt
pepper

1
Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper.
2
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.
3
Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour.
4
Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard.
5
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.
6
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.
7
Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika.
8
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.
9
Place in a pre warmed over at 180c.
10
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.
11
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.
12
Carefully remove form the foil, server and enjoy.

520

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 skinless chicken breasts, 200 g parma ham, sliced, 4 links pork sausage, good quality with meat content not less than 80%, 400 g peeled plum tomatoes, and more.

Yes, Stuffed Chicken Breast Wrapped In Parma Ham falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Chicken Breast Wrapped In Parma Ham

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions