Kamil Perry
Chicken wrapped in Parma ham with cheese is a simple, tasty, and versatile dish. It can be adapted to suit a variety of tastes and is an Italian classic. The chicken is wrapped in Parma ham, which can be substituted with prosciutto, Serrano ham, or bacon, and is then stuffed with cheese. The cheese can be mozzarella, Swiss cheese, or cream cheese, depending on preference. The dish is cooked by searing the chicken in a skillet before baking it in the oven.
Characteristics and their values:
| Characteristics | Values |
|---|---|
| Type of Dish | Main Course |
| Cuisine | Italian |
| Main Ingredients | Chicken, parma ham, cheese |
| Other Ingredients | Olive oil, rosemary, garlic, butter |
| Cooking Method | Baking |
| Cooking Time | 20-30 minutes |
| Oven Temperature | 180°C or gas mark 4 |
| Resting Time | 10 minutes |
| Sauce | Pan drippings, olive oil, butter, garlic, chicken broth, wine |
| Serving Suggestions | Roast potatoes, vegetables, cabbage |
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What You'll Learn
Chicken preparation
Next, wrap each chicken breast with two slices of Parma ham or prosciutto. You can secure the ham with toothpicks if needed, but if you wrap the ham tightly, it should stay in place.
Now, heat a cast-iron skillet or a large oven-safe skillet on medium-high heat. Add a tablespoon of olive oil to the pan. Once the oil is hot, place the stuffed chicken breasts in the pan. Sear the chicken breasts for a couple of minutes on each side. You want the ham to be golden brown, but be careful not to overcook it and make it crispy.
After searing, place the chicken breasts on a baking tray and put them in the middle rack of the oven. Bake for about 20 to 25 minutes. The chicken is done when it reaches an internal temperature of 165°F. You can use an instant-read meat thermometer to check this.
Remove the chicken from the oven and let it rest for about 10 minutes before serving. This dish goes well with roast potatoes, vegetables, and cabbage.
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Cooking methods
Preparation
Firstly, preheat your oven to 180°C or gas mark 4. You can stuff the chicken with mozzarella, cream cheese, or Swiss cheese. Wrap each chicken breast in 2 pieces of Parma ham or prosciutto ham. You can use toothpicks to secure the ham if needed, but if you wrap the ham tightly, toothpicks may not be necessary.
Cooking
Heat a cast-iron skillet or a large oven-safe skillet on medium-high heat and add 1 tablespoon of olive oil. Place the stuffed chicken in the hot pan and sear on both sides for a couple of minutes until the ham is golden brown, but not too crispy. Place the chicken in the middle rack of the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F with an instant-read meat thermometer. If you don't have a meat thermometer, you can check if the chicken is cooked by inserting a skewer into the breast—if the juices run clear, the chicken is cooked. If the juices are not clear, put the chicken back into the oven and check again after a few minutes.
Resting and Serving
Remove the chicken from the oven and let it rest for about 10 minutes in a warm place. While the chicken is resting, you can make a sauce using the pan drippings. Add olive oil, butter, and garlic to the pan and cook for about 1 minute until the garlic is fragrant. Then, add chicken broth and wine to deglaze the pan. Serve the chicken with the sauce, along with roast potatoes, vegetables, and cabbage.
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Ham alternatives
If you don't eat ham, or are just looking for an alternative, there are a few options you can use to wrap chicken breasts.
One option is to use bacon. This is a good substitute as it has a similar texture and flavour profile to Parma ham. It will also provide a salty flavour that will complement the chicken and cheese.
Pancetta is another alternative. It is salt-cured pork belly, and is often sliced thinly, similar to Parma ham. It will add a savoury, salty flavour to the dish.
Serrano ham is also suggested as an alternative to Parma ham. It is a type of dry-cured Spanish ham, and will add a salty, savoury flavour to the chicken.
Finally, prosciutto ham is a valid substitute. It is a salt-cured ham, usually sliced thinly, and will add a savoury, salty flavour to the chicken.
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Cheese alternatives
While the classic recipe for chicken wrapped in Parma ham includes mozzarella, there are several other cheeses that can be used to add a range of different flavours to the dish.
A simple option is to use cream cheese, which can be mixed with herbs such as chives to create a creamy and flavoursome centre to the dish. This can be served with a side of asparagus to complement the creamy texture of the cheese.
For those who prefer a stronger flavour, a Gruyère chicken recipe is a good alternative. The Swiss cheese has a distinctive earthy and slightly sweet flavour, which goes well with the saltiness of the Parma ham.
Another option is to use a combination of cheeses. For example, a mixture of mozzarella and parmesan can be used to create a creamy and nutty flavour. This combination goes well with a range of herbs, such as rosemary and garlic, which can be added to the chicken before cooking.
In addition to the type of cheese, the quantity used can also be adjusted to suit personal preference. For a more subtle cheese flavour, a thinner layer of cheese can be used, while a thicker layer will result in a more dominant cheese flavour in the dish.
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Serving suggestions
This chicken dish pairs well with a variety of sides and sauces. The chicken wrapped in parma ham can be served with roast potatoes and vegetables, as suggested by Googies Kitchen Life. They also recommend adding cabbage to the side.
For a more Italian take, Cucina by Elena suggests adding cherry tomatoes or red peppers to the bottom of the pan before baking, which will create a delicious sauce to pour over the chicken. You could also add sun-dried tomatoes to the chicken breast before baking.
If you're looking for a creamier sauce, try smearing cream cheese on the inside of the chicken before rolling it up. You could also switch out the mozzarella for Swiss cheese.
For a simple herb garnish, sprinkle the outside of the chicken with Italian seasoning or fresh sage leaves before cooking.
If you want to make this dish extra special, serve it with a side of rosemary and garlic butter. Simply add the remaining olive oil, butter, and garlic to the pan drippings and cook for one minute. Then, deglaze the pan with chicken broth and wine.
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Frequently asked questions
Preheat your oven to 180°C/gas mark 4. Wrap each chicken breast in two slices of Parma ham or prosciutto, using toothpicks to secure if necessary. Heat a tablespoon of olive oil in a cast-iron skillet or large skillet (oven-safe) on medium-high heat. Place the chicken in the pan and sear for a couple of minutes on each side until the ham is golden brown. Transfer to the oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F. Remove from the oven and let rest for 10 minutes before serving.
Mozzarella is a popular choice for this dish, but you could also use Swiss cheese or cream cheese.
Yes, you can add herbs like rosemary or sage to the baking tray to infuse the chicken with flavour. You could also add sliced cherry tomatoes or red peppers to the bottom of the pan to create a tasty sauce.
Insert a skewer into the thickest part of the chicken breast – if the juices run clear, the chicken is cooked. If the juices are pink, return the chicken to the oven and cook for a few more minutes before checking again.
This dish goes well with roast potatoes, vegetables, and cabbage.
