Stuffed Chicken Breasts In Parma Ham Recipes

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.

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!

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.

Steps:

• Mix together the soft cheese, pine nuts and chopped basil.
• Season lightly with salt and freshly ground pepper.
• Place in a piping bag and keep aside.
• Remove the small fillet from each breast and keep aside.
• Use a knife to make a cut lengthwise down the center of each breast to form a pocket.
• Pipe an equal amount of filling into to each pocket.
• Keep aside.
• Spread the plastic film in front of you and place a slice of Parma ham on it.
• Place a second slice of ham so that it is slightly overlapping the first slice, then place a chicken breast on the slice of ham.
• Lift the film to help wrap the breast in the ham.
• Remove the film, brush the chicken breast with olive oil, wrap loosely in foil.
• Repeat to wrap the other breasts.
• Heat a roasting tray in a 190 C preheated oven.
• Place the chicken breast parcels on it and roast for 15-20 minutes or until cooked.
• In the meantime, prepare the sauce.
• Place the cream into a saucepan and reduce add seasoning.
• Blend in a liquidizer until smooth.
• Add the snipped chives.
• Remove the foil from the chicken breasts and arrange them on plates.
• Pour the sauce over the chicken, garnish with basil leaves and serve.