This Mary Berry Chicken Wrapped in Parma Ham is a juicy and elegant recipe, which features a tender chicken breast with a creamy garlic-and-herb cheese filling, all wrapped in crispy, salty Parma ham. Finished with a simple yet luxurious white wine pan sauce, it’s a restaurant-quality dish that’s incredibly easy to make at home. It’s the perfect main course for a dinner party, ready in about 45 minutes.
Mary Berry Chicken Wrapped in Parma Ham Ingredients
For the Chicken:
- 4 large boneless, skinless chicken breasts
- 1 x 150g (5.3 oz) package of full-fat soft cheese with garlic and herbs (such as Boursin)
- 8 slices of Parma ham (or prosciutto)
- 1 tbsp olive oil
- 15g (1 tbsp) butter
- Salt and freshly ground black pepper
For the Pan Sauce:
- 100ml (scant ½ cup) dry white wine
- 100ml (scant ½ cup) chicken stock or double (heavy) cream
How To Make Mary Berry Chicken Wrapped in Parma Ham
- Prep the Oven and Chicken: Preheat your oven to 220°C (200°C Fan, Gas Mark 7). Using a sharp knife, carefully cut a deep horizontal pocket into the thickest side of each chicken breast, being careful not to cut all the way through. Season the inside of the pockets with a little salt and pepper.
- Stuff the Chicken: Spoon a quarter of the garlic and herb soft cheese into the pocket of each chicken breast. Press the chicken closed to seal the cheese inside.
- Wrap in Ham: Lay two slices of Parma ham on a board, slightly overlapping. Place a stuffed chicken breast at one end and roll it up tightly in the ham, ensuring the chicken is completely encased. Repeat with the remaining chicken breasts.
- Sear the Chicken: Heat the olive oil and butter in a large, ovenproof skillet over a medium-high heat. Add the wrapped chicken breasts and sear for 2-3 minutes on each side, until the Parma ham is golden and crisp.
- Finish in the Oven: Transfer the entire skillet to the preheated oven. Bake for 15–20 minutes, or until the chicken is cooked through (the internal temperature should reach 165°F / 75°C).
- Rest the Chicken and Make the Sauce: Remove the chicken from the pan and transfer it to a warm plate. Cover loosely with foil and let it rest for at least 5 minutes.
- Finish the Pan Sauce: Place the skillet back on the hob over a high heat. Pour in the white wine to deglaze, stirring and scraping up all the flavorful browned bits from the bottom of the pan. Let the wine bubble and reduce by half. Stir in the chicken stock or cream and let it simmer for a minute until the sauce has thickened slightly. Season to taste.
- Serve: Slice the rested chicken breasts on a diagonal and serve immediately with the warm pan sauce drizzled over the top.
Recipe Tips
- How to get perfectly juicy chicken? The sear-then-bake method is a classic restaurant technique. Searing the chicken on the stovetop first creates a beautiful, flavorful crust, while finishing it in the gentle, even heat of the oven allows it to cook through without drying out.
- How do you keep the cheese from leaking out? The key is to get a good seal. After stuffing, press the edges of the chicken pocket together firmly. Wrapping the chicken tightly in the Parma ham also provides a second layer of security to keep the delicious, creamy filling inside.
- Can I make this ahead of time? Absolutely! This is a perfect make-ahead dinner party dish. You can stuff and wrap the chicken breasts up to a day in advance. Just store them, covered, in the refrigerator, and then proceed with the searing and baking steps just before dinner.
- Why rest the meat? This is a non-negotiable step for juicy meat! Letting the cooked chicken rest for a full 5 minutes before you slice it allows the juices to redistribute throughout the meat, ensuring it is moist and tender, not dry.
What To Serve With This Dish
This is an elegant main course that pairs beautifully with simple, classic sides. Serve it with:
- Creamy mashed potatoes or tender new potatoes.
- Steamed green beans with lemon or roasted asparagus.
- A simple green salad with a light vinaigrette.
How To Store Leftovers
- Refrigerate: Store leftover chicken and any extra pan sauce in separate airtight containers in the refrigerator for up to 3 days.
- Reheat: For the best results, reheat the chicken gently in a covered skillet over low heat with a splash of water or chicken broth to prevent it from drying out.
Chicken Wrapped in Parma Ham Nutrition Facts
- Serving: 1 chicken breast with sauce
- Calories: 650 kcal
- Carbohydrates: 5g
- Protein: 55g
- Fat: 45g
- Saturated Fat: 22g
- Sodium: 1350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is Parma ham?
Parma ham, or prosciutto di Parma, is a high-quality Italian dry-cured ham that is salty and has a silky texture. A good quality Spanish serrano ham is an excellent substitute.
Can I use a different filling?
Yes. If you can’t find a garlic and herb soft cheese like Boursin, you can use plain full-fat cream cheese mixed with a minced garlic clove and your favorite fresh herbs, like chives, parsley, or thyme.
Can I make this without wine?
Yes. To make the pan sauce without wine, simply deglaze the pan with about 1/2 to 3/4 cup of good quality chicken stock and let it reduce before adding the cream.
Try More Recipes:
- Mary Berry Chicken and Orzo Recipe
- Mary Berry Chicken Pasta Bake Recipe
- Mary Berry Coronation Chicken Recipe
Mary Berry Chicken Wrapped in Parma Ham Recipe
Description
A quick and elegant main course featuring a juicy chicken breast with a creamy garlic-herb cheese filling, all wrapped in crispy Parma ham and served with a simple white wine pan sauce.
Ingredients
Instructions
- Preheat oven to 220°C (200°C Fan). Cut a pocket into each chicken breast.
- Stuff each pocket with a quarter of the soft cheese.
- Wrap each stuffed chicken breast tightly in two slices of Parma ham.
- In a hot, ovenproof skillet, sear the wrapped chicken in oil and butter for 2-3 minutes per side until the ham is crisp.
- Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through.
- Remove the chicken to a plate and let it rest.
- Make a pan sauce by deglazing the skillet on the hob with the wine, then stirring in the stock or cream to thicken.
- Slice the rested chicken and serve with the warm pan sauce.
Notes
- Rest the Chicken: The most important tip is to let the cooked chicken rest for a full 5 minutes before slicing. This is a non-negotiable step that keeps the chicken perfectly tender and juicy.
- Use an Ovenproof Skillet: For a true one-pan meal with less cleanup, use a skillet that can go from the stovetop directly into the oven.
- Don’t Overcook: Use a meat thermometer to pull the chicken from the oven as soon as it reaches an internal temperature of 165°F (75°C) for a perfectly juicy result.
- Scrape the Pan: Don’t clean the pan before making the sauce! The browned bits left behind by the chicken and ham are the secret to a deeply flavorful pan sauce.
Mary Berry Chicken Wrapped in Parma Ham Recipe
