Best 3 Stuffed Chicken Breasts In Parma Ham Recipes
Indulge in a culinary journey with our tantalizing stuffed chicken breasts wrapped in savory Parma ham. These succulent chicken breasts are meticulously crafted with a delectable combination of spinach, sun-dried tomatoes, and a blend of cheeses, creating a burst of flavors in every bite. Wrapped in premium Parma ham, they are then meticulously baked to perfection, resulting in a golden-brown exterior and a tender, juicy interior.
Accompanying this main course are three enticing recipes to elevate your dining experience. Create a vibrant and refreshing side dish with our vibrant spinach salad, featuring a medley of baby spinach, juicy cherry tomatoes, crunchy red onions, and a zesty lemon-honey dressing. Complement the chicken's savory richness with our velvety garlic mashed potatoes, prepared with creamy Yukon Gold potatoes, roasted garlic, and a touch of herbs for an indulgent and comforting side. And to satisfy your sweet cravings, whip up our luscious chocolate mousse, a decadent dessert featuring rich dark chocolate, velvety whipped cream, and a hint of espresso for a symphony of flavors.
HAM AND CHEESE STUFFED CHICKEN BREASTS
There's no reason weeknight dinners can't be elegant as well as easy, and this recipe is proof of that. Adding the herbs at the very end keeps them a nice bright green for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Insert a paring knife into the thickest part of each chicken breast to make a 3-inch-long pocket down the side, cutting in about halfway. Rub the insides of the pockets with 1 tablespoon of the mustard for all 4 breasts. Stuff each breast with 2 half slices of ham and 1 slice of provolone, folding them to fit. Rub both sides of the chicken breasts with the olive oil and sprinkle with the salt and pepper.
- Heat a nonstick skillet over medium-high heat until very hot, 3 to 5 minutes. Add the chicken breasts and cook until golden brown and just cooked through, 6 to 8 minutes per side depending on the thickness of the chicken; reduce the heat to medium if the chicken becomes too dark towards the end of the cooking time. Cover the skillet with a lid or a piece of aluminum foil during the last 3 minutes of cooking time to finish cooking the chicken through to an internal temperature of 160 degrees F. Check the temperature at the thickest part of the breast without stuffing.
- Transfer the chicken to 4 plates or a cutting board and add the chicken broth and remaining 1 tablespoon mustard to the skillet. Cook, whisking, over medium-high heat until the sauce has reduced by about half, 3 to 4 minutes. Remove from the heat and swirl in the butter and chopped herbs.
- Depending on the size of the breasts, either put 1chicken breast on each of 4 plates or slice all the breasts and divide among 6 plates. Spoon the sauce over the chicken and serve with Crispy Sliced Roasted Potatoes on the side.
- Serving suggestion: Crispy Sliced Roasted Potatoes, recipe follows.
- Place a rimmed baking sheet in the center rack of the oven and preheat the oven to 425 degrees F.
- Thinly slice the potatoes about 1/8-inch thick and toss with the oil, salt and pepper. Carefully spread the slices on the hot baking sheet in a single layer and roast until golden and crispy, turning with a metal spatula occasionally and spreading them out to cook evenly, 30 to 35 minutes.
STUFFED CHICKEN BREASTS IN PARMA HAM
DELICIOUS! Chicken breasts filled with a mushroom & rosemary stuffing and wrapped in parma ham. Perfect served on a bed of garlic mash with a caramelized onion or herb gravy. Few ingredients - simple to make - superb taste!
Provided by Pretty_Smart
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
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!
STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM
Succulent chicken breast stuffed with apple and leek infused sausage meat baked in a parcel of deep flavoured and slightly savoury crispy Parma ham. Delicious served with new potatoes, melted butter and steamed broccoli.
Provided by Paella Pete
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
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.
Tips:
- To ensure the chicken breasts cook evenly, pound them to an even thickness. This will also help the stuffing stay inside the chicken while cooking.
- Use high-quality ingredients for the best flavor. Fresh herbs, good quality cheese, and flavorful prosciutto will make a big difference in the final dish.
- Don't overstuff the chicken breasts. Too much stuffing will make them difficult to roll and cook evenly.
- Be careful not to overcook the chicken breasts. Overcooked chicken is dry and tough. Cook them just until they reach an internal temperature of 165 degrees Fahrenheit.
- Let the chicken breasts rest for a few minutes before slicing and serving. This will help the juices redistribute throughout the chicken, resulting in a more tender and flavorful dish.
Conclusion:
Stuffed chicken breasts in Parma ham are a delicious and elegant main course that is perfect for a special occasion. With a crispy prosciutto crust and a flavorful stuffing, these chicken breasts are sure to impress your guests. Serve them with your favorite sides, such as roasted vegetables or mashed potatoes, and enjoy a delicious and satisfying meal.
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