Chicken wrapped in Parma ham

chicken parma

(Serves 4)


  • 4 skinless chicken breast fillets
  • 4 tsp green pesto
  • 125 g mozzarella cheese
  • 4 thin slices Parma ham
  • 250 g cherry plum tomatoes, halved
  • 75 ml dry white wine or chicken stock
  • 1 Tbsp olive oil
  • Salt and pepper


Preheat the oven to 220°C. Place the chicken breasts on a boat and cut a deep pocket into each with a sharp knife.

Place a tsp of pesto in each pocket then cut the cheese into four equal pieces and tuck into each pocket.

Wrap a slice of ham around each chicken breast to enclose the filling with the join underneath.

Place the chicken in a shallow ovenproof dish and arrange the tomatoes around it. Season with salt and pepper and pour over the wine and drizzle with oil.

Bake in the preheated oven for 15-20 minutes, until the chicken is tender and the juices run clear when a skewer is inserted into the thick part of the meat.

Serve with vegetables and a starch even with fresh ciabatta.

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