Parma Ham Wrapped Chicken With Dolcelatte And Apple: A Bistro-Worthy Dish At Home

28 November 2012

This dish is really very simple, not as fiddly as it first sounds, but somehow manages to look quite posh and restaurant-like. It’s also very versatile; experiment with different flavours, like feta and olive, goat’s cheese and cranberry or just good old homemade sage and onion. So get cooking, and pretend it took you hours!

Parma Ham Wrapped Chicken

Ingredients (Serves 4):

  • 4 Chicken breasts (preferably organic or at least from a good home)
  • 150g Dolcelatte (blue-veined Italian soft cheese)
  • 4 slices of Parma ham
  • 800g/ 1kg potatoes (king Edwards are good)
  • 2 brambly apples
  • 50g butter
  • 25ml milk
  • Salt and pepper

 Preparation Method:

Step 1:

Lay the first chicken breast flat on a board, then cut an incision through the middle, almost like you were going to cut it half, but not quite. It should open up like a butterfly.

Step 2:

Then lay a piece of Parma ham on the board and place the chicken on top. Take a quarter of the cheese and shape into a little roll, and then place in the centre of the chicken breast.

Step 3:

Carefully roll up the chicken tucking it in to form a parcel. Repeat with all the chicken breasts.

Step 4:

When they are ready to cook, seal them in a frying pan to get lots of colour, and then finish for 15 minutes in the oven. Or pop them on a tray and cook for 20 minutes, or until cooked throughout and golden.

Step 5:

For the mash, peel and roughly chop the potatoes and apple into similar sized pieces.

Step 6:

Place the apple and potato into a saucepan and bring to the boil, turn down and simmer for 20 minutes (to test if they are cooked, just poke with a skewer and see). When they are cooked, just drain off the water, place back on the heat and add the water and butter. Season and mash with a potato masher.

Step 7:

Serve the mash with the chicken, sliced in half and the vegetables on the side. Tuck in and enjoy!



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