Mary Berry Chicken Wrapped In Parma Ham​ Recipe

This simple Mary Berry Chicken Wrapped In Parma Ham recipe is made with chicken breasts, garlic and herb cream cheese, fresh basil, and savory Parma ham. This recipe creates a moist, flavorful, and elegant main course that looks impressive but is incredibly easy to make. Perfect for a weeknight dinner or a special occasion, this dish serves 4 people and is a cozy choice for an autumn evening.

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Mary Berry Chicken Wrapped In Parma Ham Ingredients

• 4 skinless, boneless chicken breasts
• 100g (3½oz) full-fat garlic and herb cream cheese
• 4 fresh basil leaves
• 8 slices of Parma ham
• 1 tbsp olive oil
• Salt and freshly ground black pepper

How To Make Mary Berry Chicken Wrapped In Parma Ham

1. Preheat the oven: Set your oven to 200°C (180°C Fan/Gas 6). This ensures it’s hot enough to cook the chicken evenly and crisp the ham.
2. Prepare the chicken: Use a small, sharp knife to cut a pocket into the side of each chicken breast. Be careful not to cut all the way through. Season the chicken all over with salt and pepper.
3. Stuff the chicken: Divide the garlic and herb cream cheese among the four chicken breasts, spooning it carefully into each pocket. Tuck one fresh basil leaf into each pocket alongside the cheese.
4. Wrap the chicken: Lay two slices of Parma ham on a clean surface, slightly overlapping them. Place a stuffed chicken breast at one end and roll it up tightly, ensuring the chicken is completely encased in the ham. Repeat with the remaining chicken and ham.
5. Cook the chicken: Heat the olive oil in a large, ovenproof frying pan over medium-high heat. Place the wrapped chicken breasts in the pan and sear for 2 minutes on each side until the Parma ham is golden and crisp.
6. Bake to finish: Transfer the ovenproof pan directly to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear when pierced with a skewer. Let it rest for a few minutes before serving.

Recipe tips

• Use room temperature cheese: Let the cream cheese sit out for about 15-20 minutes before using. This softens it, making it much easier to spoon into the chicken pockets.
• Don’t overfill the pocket: Be careful not to stuff too much cream cheese into the chicken, as it will ooze out during cooking. A tablespoon or two per breast is usually enough.
• Ensure a good sear: Searing the ham in a hot pan before baking is crucial. This step creates a delicious, crispy texture on the outside that contrasts beautifully with the juicy chicken inside.
• Check for doneness: To ensure the chicken is perfectly cooked, you can use a meat thermometer. The internal temperature should reach 74°C (165°F). This prevents dry, overcooked chicken.

What To Serve With Chicken Wrapped In Parma Ham

This delicious chicken dish pairs wonderfully with a variety of sides. Serve it with creamy mashed potatoes or roasted new potatoes to soak up the juices. For vegetables, consider steamed asparagus, green beans, or a simple side salad with a light vinaigrette. Roasted cherry tomatoes on the vine also make an elegant and flavorful accompaniment.

How To Store Chicken Wrapped In Parma Ham Leftovers

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until hot all the way through.
• Freeze: It is best not to freeze this dish after cooking, as the texture of the cream cheese can change upon thawing. However, you can prepare the stuffed and wrapped chicken ahead of time and freeze it uncooked for up to 1 month. Thaw completely in the refrigerator before searing and baking as directed.

Mary Berry Chicken Wrapped In Parma Ham Nutrition Facts

• Calories: 350 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 130mg
• Sodium: 950mg
• Total Carbohydrate: 2g
• Sugars: 1g
• Protein: 45g

Frequently Asked Questions

• Can I use a different kind of ham? Yes, if you can’t find Parma ham, prosciutto is an excellent substitute. You could also use thin slices of bacon, but you may need to secure it with a toothpick and adjust the cooking time slightly to ensure it gets crispy.
• What if I don’t have garlic and herb cream cheese? You can easily make your own! Simply mix plain full-fat cream cheese with a minced garlic clove, some finely chopped fresh herbs like chives or parsley, and a pinch of salt and pepper.
• Can I make this dish ahead of time? Yes, you can stuff and wrap the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator and then sear and bake just before you’re ready to serve.

Try More Recipes:

• Mary Berry Chicken Orzo Recipe
• Mary Berry Chicken Pasta Bake​ Recipe
• Mary Berry Roast Potatoes With Semolina​ Recipe