This classic dish features chicken breast stuffed with thin slices of salty parma ham and oozy mozzarella cheese. These stuffed parcels are then coated in cheese-laced herby breadcrumbs before being roasted to tender perfection!
Parma-stuffed Chicken
Parma-stuffed Chicken
with roasted carrot & Kalamata olives
Hands on Time: 15 - 35 minutes
Overall Time: 35 - 60 minutes
Ingredients:
- Cake Flour
- Carrot
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Parsley
- Grated Italian-style Hard Cheese
- Grated Mozzarella Cheese
- Green Leaves
- Mozzarella (Grated).
- Panko Breadcrumbs
- Parma Ham
- Pitted Kalamata Olives
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Paper Towel
- Toothpicks (optional)
- Rolling Pin
CRISP
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
PARMA-CHEESE Chicken
Place the flattened Chicken breast, cut-side down, on the chopping board and season. Cover with 3-4 slices of ham, leaving a small gap around the edges of the breast. Sprinkle over the mozzarella cheese. Lightly wet the edges of the breast with water, then dust with a little flour. Fold the breast in half, so the ham and cheese are encased inside the breast. Press the edges together to firmly seal. You may need to secure the breast closed with a few toothpicks.
COAT & FRY
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the remaining flour and the other containing the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat the stuffed breast in the flour first, then in the egg, and, lastly, in the crumb mixture. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the coated breast until golden, 2-3 minutes per side. Remove from the pan and transfer to a roasting tray. Roast in the hot oven until cooked through, 8-10 minutes.
TOSSED SALAD
In a salad bowl, combine the rinsed green leaves, the halved olives, the crumbled feta, the Cucumber half-moons, a drizzle of olive oil, and seasoning.
YUM!
Dish up the roasted Carrot wedges. Side with the stuffed Chicken breast and the salad. Garnish with the remaining parsley.
CRISP
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
PARMA-CHEESE Chicken
Place the flattened Chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3-4 slices of ham, leaving a small gap around the edges of each breast. Sprinkle over the mozzarella cheese. Lightly wet the edges of each breast with water, then dust with a little flour. Fold each breast in half, so the ham and cheese are encased inside each breast. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks.
COAT & FRY
Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the remaining flour and the other containing the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat the stuffed breasts in the flour first, then in the egg, and, lastly, in the crumb mixture. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the coated breasts until golden, 2-3 minutes per side. Remove from the pan and transfer to a roasting tray. Roast in the hot oven until cooked through, 8-10 minutes.
TOSSED SALAD
In a salad bowl, combine the rinsed green leaves, the halved olives, the crumbled feta, the Cucumber half-moons, a drizzle of olive oil, and seasoning.
YUM!
Dish up the roasted Carrot wedges. Side with the stuffed Chicken breast and the salad. Garnish with the remaining parsley.
CRISP
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
PARMA-CHEESE Chicken
Place the flattened Chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3-4 slices of ham, leaving a small gap around the edges of each breast. Sprinkle over the mozzarella cheese. Lightly wet the edges of each breast with water, then dust with a little flour. Fold each breast in half, so the ham and cheese are encased inside each breast. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks.
COAT & FRY
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the remaining flour and the other containing the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat the stuffed breasts in the flour first, then in the egg, and, lastly, in the crumb mixture. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the coated breasts until golden, 2-3 minutes per side. Remove from the pan and transfer to a roasting tray. Roast in the hot oven until cooked through, 8-10 minutes.
TOSSED SALAD
In a salad bowl, combine the rinsed green leaves, the halved olives, the crumbled feta, the Cucumber half-moons, a drizzle of olive oil, and seasoning.
YUM!
Dish up the roasted Carrot wedges. Side with the stuffed Chicken breast and the salad. Garnish with the remaining parsley.
CRISP
Preheat the oven to 200°C. Spread the Carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
BUTTERFLY Chicken
Pat the Chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness.
PARMA-CHEESE Chicken
Place the flattened Chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3-4 slices of ham, leaving a small gap around the edges of each breast. Sprinkle over the mozzarella cheese. Lightly wet the edges of each breast with water, then dust with a little flour. Fold each breast in half, so the ham and cheese are encased inside each breast. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks.
COAT & FRY
Whisk 2 eggs in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the remaining flour and the other containing the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat the stuffed breasts in the flour first, then in the egg, and, lastly, in the crumb mixture. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the coated breasts until golden, 2-3 minutes per side. Remove from the pan and transfer to a roasting tray. Roast in the hot oven until cooked through, 8-10 minutes.
TOSSED SALAD
In a salad bowl, combine the rinsed green leaves, the halved olives, the crumbled feta, the Cucumber half-moons, a drizzle of olive oil, and seasoning.
YUM!
Dish up the roasted Carrot wedges. Side with the stuffed Chicken breast and the salad. Garnish with the remaining parsley.
Frequently Asked Questions
What is the preparation time for Parma-stuffed Chicken?
The preparation time for Parma-stuffed Chicken with roasted carrot & Kalamata olives is between 15 and 35 minutes.
What is the total time required to make Parma-stuffed Chicken with roasted carrot & Kalamata olives?
The total time required to make Parma-stuffed Chicken with roasted carrot & Kalamata olives is between 35 and 60 minutes.
How many servings does Parma-stuffed Chicken provide?
4 servings
What are the main ingredients in Parma-stuffed Chicken?
Cake Flour, Carrot, Chicken, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Green Leaves, Mozzarella (Grated)., Panko Breadcrumbs, Parma Ham, Pitted Kalamata Olives
What is the nutritional information of Parma-stuffed Chicken?
Calories: 757, Carbs: 58 grams, Fat: grams, Protein: 65.1 grams, Sugar: 14.4 grams, Salt: 1522 grams
How do I prepare Parma-stuffed Chicken?
TOSSED SALAD: In a salad bowl, combine the rinsed green leaves, the halved olives, the crumbled feta, the cucumber half-moons, a drizzle of olive oil, and seasoning. PARMA-CHEESE CHICKEN: Place the flattened chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3-4 slices of ham, leaving a small gap around the edges of each breast. Sprinkle over the mozzarella cheese. Lightly wet the edges of each breast with water, then dust with a little flour. Fold each breast in half, so the ham and cheese are encased inside each breast. Press the edges together to firmly seal. You may need to secure each breast closed with a few toothpicks. BUTTERFLY CHICKEN: Pat the chicken dry with paper towel and place on a chopping board. Use a sharp knife to slice into one side of the chicken, starting at the thicker side and ending at the thinner point (be careful not to cut all the way through). Open up the chicken so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin to create an even thickness. CRISP: Preheat the oven to 200°C. Spread the carrot wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). COAT & FRY: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the remaining flour and the other containing the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat the stuffed breasts in the flour first, then in the egg, and, lastly, in the crumb mixture. Place a pan over medium-high heat with enough oil to cover the base. When hot, fry the coated breasts until golden, 2-3 minutes per side. Remove from the pan and transfer to a roasting tray. Roast in the hot oven until cooked through, 8-10 minutes. YUM!: Dish up the roasted carrot wedges. Side with the stuffed chicken breast and the salad. Garnish with the remaining parsley.
What should be prepared from my kitchen to make Parma-stuffed Chicken?
Cake Flour, Carrot, Chicken, Cucumber, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Parsley, Grated Italian-style Hard Cheese, Grated Mozzarella Cheese, Green Leaves, Mozzarella (Grated)., Panko Breadcrumbs, Parma Ham, Pitted Kalamata Olives
How many calories does Parma-stuffed Chicken have?
757 calories
How much fat content does Parma-stuffed Chicken have?
grams
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