Stuffed Chicken Breast Wrapped In Parma Ham Stuffing Recipes

STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM

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.

STUFFED CHICKEN BREASTS IN PARMA HAM

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!

SCOTTISH CHICKEN WITH HAGGIS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil, and spray with cooking spray.
• Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2 inch slit in the side. Repeat with the remaining chicken breasts. Stuff each chicken breast with 1/4 cup of the haggis. Wrap 2 pieces of the prosciutto tightly around each piece of chicken. Place the wrapped breasts onto the prepared baking sheet.
• Cover the chicken breasts with a sheet of aluminum foil and place into the preheated oven. Bake for 15 minutes, remove the foil cover, and turn the breasts over. Continue baking until the chicken is no longer pink and the prosciutto has crisped, 10 to 15 minutes. An instant-read thermometer inserted into the center of the haggis should read at least 165 degrees F (74 degrees C).

STUFFING STUFFED CHICKEN BREASTS

Steps:

• In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.