Philly Stuffed Parma Chicken

St Swithun has had his beastly way with the weather… It’s raining; it’s been raining for 5 days. My tomatoes are out of control, I’m about to have a surplus of homegrown courgettes (although there are those that say one can never have too many courgettes) and the boyfriend has almost finished building a window seat for the sitting room! He only started it yesterday – that  is how much rain there has been.

So last night, it had to be comfort food. And if you’re looking for a quick, easy supper that will please pretty much everyone, look no further than this recipe.

Serves 2

2 chicken breasts
6 slices of Parma Ham (or smoked bacon if you’re on a budget)
3 tbsp Sun-dried tomato Philadelphia (or cream cheese and stir through some pesto)

  • Pre-heat the oven to 180 degrees
  • Turn the chicken breasts over so you can see the underside. Score along the chicken breast and open it up so it looks ‘butterflied’
  • Smear the philly down the middle, taking care to get it into all the nooks and crannies
  • Season with black pepper

  • Lay the Parma ham on a chopping board, each slice just overlapping (3 slices per chicken breast)

  • Place the chicken diagonally onto the ham and wrap it up

  • Now take some tin foil, fold it in half, then fold the each of the side edges and scrumple them up

  • Gently open the top up and gently press the bottom corners so that the packet has a flat ish bottom and but is also sealed down the sides

  • Place the wrapped up chicken breast into the bottom of the packet, close the opening by scrumpling them together – it’ll look a bit like a metal pasty

 

  • Repeat for the other chicken breast
  • Place the parcels onto a baking tray and place in the oven for 25 minutes
  • While the chicken is cooking get your potatoes cooked and mashed as well as your courgettes cooked
  • Serve!

This dish is absolute comfort in our household. The boyfriend makes it when we’re feeling down. Just the perfect pick-me-up dish and is also quite decadent without breaking the bank.

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4 thoughts on “Philly Stuffed Parma Chicken

  1. Hi there,

    I hope you don’t mind me posting this, but I saw your Italian Beef recipe and I really like its Italian feel.

    This is exactly the kind of thing we’re looking for in the To-Tuscany Foodie Blogger Competition:

    http://www.to-tuscany.com/reach-tuscany/foodie-blogger-competition/

    There’s a chance to win a week in a Tuscany Villa and £150 towards flights if you have the time to enter. Plus there’s also a runners up prize draw for everyone who enters!

    All you have to do is follow the guidelines on the competition page.

    Please feel free to email competition@to-tuscany.com for more information.
    Good luck and happy cooking!

    Rebecca

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