Parma Wrapped Chicken
Elevate your weeknight dinner game with this irresistible Parma Wrapped Chicken recipe, a dish that effortlessly combines rustic Italian flavors with an elegant presentation. Tender chicken breasts are delicately stuffed with a fragrant blend of garlic, rosemary, and lemon zest, then wrapped in salty, paper-thin slices of Parma ham. A quick sear in olive oil gives the ham a golden, crispy finish before the chicken is oven-baked to succulent perfection. The final touch of fresh lemon juice adds a bright, zesty contrast to the savory richness of the dish. Ready in just 40 minutes, this easy yet impressive recipe is perfect for both cozy family meals and dinner parties alike. Serve with a side of roasted vegetables or a crisp green salad to complete this gourmet-inspired meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 8 slices Parma ham
- 2 cloves Garlic cloves
- 2 sprigs Fresh rosemary
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 piece Lemon
Instructions
Preheat your oven to 200°C (400°F).
Peel and finely mince the garlic cloves. Strip the rosemary leaves from the sprigs and finely chop them.
In a small bowl, mix the minced garlic, chopped rosemary, salt, black pepper, and the zest of the lemon. Add 1 tablespoon of olive oil to the mixture and stir to combine.
Lay each chicken breast flat on a cutting board. Use a sharp knife to make a small incision to create a pocket in the thickest part of the chicken breast, being careful not to cut all the way through.
Stuff a small amount of the garlic and rosemary mixture into each pocket and gently press the edges to seal.
Wrap each chicken breast with 2 slices of Parma ham, ensuring it covers the pocket and the rest of the chicken. Tuck the ends of the ham underneath to secure it.
Heat 1 tablespoon of olive oil in an ovenproof skillet or frying pan over medium heat. Sear the wrapped chicken breasts for 2–3 minutes on each side until the Parma ham is golden and crisp.
Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 75°C or 165°F).
Remove the chicken from the oven and let it rest for 5 minutes. Squeeze fresh lemon juice over the chicken for added zest and serve immediately.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 12.5 g | 62% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 479 mg | 160% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.5 g | ||
| Protein | 156.9 g | 314% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 95 mg | 7% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1781 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
