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:
- Carrot
- Cheese Crumb
- Chicken
- Cucumber
- Danish-style Feta
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Chives
- Grated Mozzarella
- Grated Mozzarella Cheese
- Italian Seasoned Flour
- Parma Ham
- Pitted Kalamata Olives
- Salad Leaves
- UCOOK Honey Mustard Dressing
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Cling Wrap
- Egg/s
- Paper Towel
- Toothpicks (optional)
CRISP Carrot
Preheat the oven to 200°C. Rinse, trim, peel and cut the Carrot into wedges. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Rinse and finely slice the chives, rinse the salad leaves, drain and halve the olives, drain and crumble the feta, rinse and cut the Cucumber into half-moons. Set aside.
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.
STUFFED 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/s. Sprinkle over the mozzarella cheese. Lightly wet the edges of the breast/s with water, then dust with a little flour. Fold the breast/s in half, so the ham and cheese are encased inside. Press the edges together to firmly seal. You may need to secure the breast/s 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 flour and the other containing the cheese crumb and ½ the chives. Coat the stuffed breast/s 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 salad leaves, olives, feta, Cucumber, a drizzle of olive oil, and seasoning.
YUM!
Dish up the Carrot wedges. Side with the stuffed Chicken breast and the salad. Drizzle with the honey-mustard dressing (to taste). Garnish with the remaining chives.
CRISP Carrot
Preheat the oven to 200°C. Rinse, trim, peel and cut the Carrot into wedges. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Rinse and finely slice the chives, rinse the salad leaves, drain and halve the olives, drain and crumble the feta, rinse and cut the Cucumber into half-moons. Set aside.
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.
STUFFED 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/s. Sprinkle over the mozzarella cheese. Lightly wet the edges of the breast/s with water, then dust with a little flour. Fold the breast/s in half, so the ham and cheese are encased inside. Press the edges together to firmly seal. You may need to secure the breast/s 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 flour and the other containing the cheese crumb and ½ the chives. Coat the stuffed breast/s 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 salad leaves, olives, feta, Cucumber, a drizzle of olive oil, and seasoning.
YUM!
Dish up the Carrot wedges. Side with the stuffed Chicken breast and the salad. Drizzle with the honey-mustard dressing (to taste). Garnish with the remaining chives.
CRISP Carrot
Preheat the oven to 200°C. Rinse, trim, peel and cut the Carrot into wedges. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Rinse and finely slice the chives, rinse the salad leaves, drain and halve the olives, drain and crumble the feta, rinse and cut the Cucumber into half-moons. Set aside.
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.
STUFFED Chicken
Place the flattened Chicken breasts, cut-side down, on the chopping board and season. Cover 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 the breasts in half, so the ham and cheese are encased inside. 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 flour and the other containing the cheese crumb and ½ the chives. Coat the stuffed breasts in the flour first, then in the egg, and, lastly, in the cheese crumbs. 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 salad leaves, olives, feta, Cucumber, a drizzle of olive oil, and seasoning.
YUM!
Dish up the Carrot wedges. Side with the stuffed Chicken breast and the salad. Drizzle with the honey-mustard dressing (to taste). Garnish with the remaining chives.
CRISP Carrot
Preheat the oven to 200°C. Rinse, trim, peel and cut the Carrot into wedges. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
SOME PREP
Rinse and finely slice the chives, rinse the salad leaves, drain and halve the olives, drain and crumble the feta, rinse and cut the Cucumber into half-moons. Set aside.
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.
STUFFED Chicken
Place the flattened Chicken breasts, cut-side down, on the chopping board and season. Cover 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 the breasts in half, so the ham and cheese are encased inside. 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 flour and the other containing the cheese crumb and ½ the chives. Coat the stuffed breasts in the flour first, then in the egg, and, lastly, in the cheese crumbs. 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 salad leaves, olives, feta, Cucumber, a drizzle of olive oil, and seasoning.
YUM!
Dish up the Carrot wedges. Side with the stuffed Chicken breast and the salad. Drizzle with the honey-mustard dressing (to taste). Garnish with the remaining chives.
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?
Carrot, Cheese Crumb, Chicken, Cucumber, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Grated Mozzarella, Grated Mozzarella Cheese, Italian Seasoned Flour, Parma Ham, Pitted Kalamata Olives, Salad Leaves, UCOOK Honey Mustard Dressing
What is the nutritional information of Parma-stuffed Chicken?
Calories: 765, Carbs: 62 grams, Fat: grams, Protein: 61.8 grams, Sugar: 21.6 grams, Salt: 1868 grams
How do I prepare Parma-stuffed Chicken?
YUM!: Dish up the carrot wedges. Side with the stuffed chicken breast and the salad. Drizzle with the honey-mustard dressing (to taste). Garnish with the remaining chives. CRISP CARROT: Preheat the oven to 200°C. Rinse, trim, peel and cut the carrot into wedges. Spread the carrot on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway). STUFFED 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/s. Sprinkle over the mozzarella cheese. Lightly wet the edges of the breast/s with water, then dust with a little flour. Fold the breast/s in half, so the ham and cheese are encased inside. Press the edges together to firmly seal. You may need to secure the breast/s closed with a few toothpicks. TOSSED SALAD: In a salad bowl, combine the salad leaves, olives, feta, cucumber, a drizzle of olive oil, and seasoning. COAT & FRY: Whisk 1 egg in a shallow dish with a tsp of water. Prepare two more shallow dishes: one containing the flour and the other containing the cheese crumb and ½ the chives. Coat the stuffed breast/s 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. 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. SOME PREP: Rinse and finely slice the chives, rinse the salad leaves, drain and halve the olives, drain and crumble the feta, rinse and cut the cucumber into half-moons. Set aside.
What should be prepared from my kitchen to make Parma-stuffed Chicken?
Carrot, Cheese Crumb, Chicken, Cucumber, Danish-style Feta, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Chives, Grated Mozzarella, Grated Mozzarella Cheese, Italian Seasoned Flour, Parma Ham, Pitted Kalamata Olives, Salad Leaves, UCOOK Honey Mustard Dressing
How many calories does Parma-stuffed Chicken have?
765 calories
How much fat content does Parma-stuffed Chicken have?
grams
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