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Parma Chicken

Parma Chicken

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h
helena

helena

Creamy brie cheese tucked into chicken breast covered in Parma ham (prosciutto). Easy to make and tastes delicious! The Parma ham can be replaced by bacon, and you can use any cheese you like. This is wonderful served with a cheesy tomato pasta and a leafy green salad.

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Original recipe yields 2 servings

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Nutrition

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  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1087 mg
  • 43%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a small baking dish or sheet by spraying with cooking spray.
  2. Slice each chicken breast horizontally nearly in half to butterfly. Open up, and sprinkle with lemon juice on both sides. Sprinkle with pepper and chipotle powder to taste, then add a slice of Brie, and sprinkle with chives. Fold the chicken breasts back together firmly.
  3. Place 3 slices of prosciutto side by side, pointing away from you, with each overlapping by 1/3. Place a stuffed breast upside down onto the bottom edge of the prosciutto. Roll one complete turn (so the breast is upside down again) fold in the sides, then continue rolling to the end of the prosciutto.
  4. Place chicken packets seam-side down onto oiled baking dish. Bake in preheated oven until the internal temperature of the chicken reaches 160 degrees F (70 degrees C), about 40 minutes. Allow to rest for 5 minutes before serving.
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Reviews

Laine
4

Laine

1/4/2009

I added garlic salt in with the cheese etc for some extra flavor, but other than that there is nothing I would have changed on this. I did pin some loose ends with tooth picks and that helped, so the cheese didn't slip out at all. Definitely recommend.

Hot Chilli
2

Hot Chilli

7/30/2007

This was really quite bland. Most of the cheese ran out of the chicken whilst was cooking even though I secured it tightly. Needs some garlic & other flavourings rather than just chives.

CCHADD
2

CCHADD

4/26/2007

I think this one has potential. Unfortunately, I had a problem because the prosciutto I bought claimed to be thin slices, but was really more like thin tatters--I had to made a kind of patchwork of it to wrap the chicken. This meant that I couldn't tuck the ends in, and all the cheese melted and ran out. The chicken was also overcooked at 40 minutes, so next time I will try 5-10 minutes less. Even so, the flavor was good, and I'll try it again with the right kind of prosciutto slices. I used dried sage instead of chives and no chipotle.

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