NZ Woman's Weekly

Stuffed Chicken with Parma Ham

Stuffed Chicken with Parma Ham
  • Meal Type

  • Servings

  • Courses


These stuffed chicken breasts couldn’t be easier to prepare. When I make them, I find it’s best to slice the breast and arrange it on the plates this way so you can see the filling.

You can serve a simple tomato sauce with the breasts or grilled vine-ripened tomatoes, but only add it for colour, as the Parma ham keeps the chicken juicy and tender.

  • 10 sun-dried tomatoes,
  • finely diced
  • 8 fresh basil leaves,
  • finely shredded
  • ½ cup mozzarella cheese, grated
  • 6 small chicken breasts (you can buy normal size and remove
  • the fillet. Use this in a stir-fry)
  • 6 slices Parma ham

1 Preheat the oven to 180ºC. Line a large roasting dish with baking paper.

2 Combine the chopped tomatoes, basil and mozzarella. Cut a pocket in the underside of each chicken breast and stuff it generously with the filling.

3 Wrap each in a slice of Parma ham and tuck under to secure.

4 Arrange the stuffed, wrapped chicken breasts on the baking paper. Roast for 15-20 minutes until golden and feel firm when squeezed with the tongs. Rest for 8-10 minutes before slicing on the angle.

About Jo Wilcox

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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