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.
Carrot - 240g
Free-range Chicken Breast - 1
Parma Ham - 40g
Grated Mozzarella Cheese - 20g
Cake Flour - 40ml
Panko Breadcrumbs - 50ml
Fresh Parsley - 3g
Grated Italian-style Hard Cheese - 20ml
Green Leaves - 20g
Pitted Kalamata Olives - 20g
Danish-style Feta - 30g
Cucumber - 50g
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.
Carrot - 480g
Free-range Chicken Breasts - 2
Parma Ham - 40g
Grated Mozzarella Cheese - 40g
Cake Flour - 80ml
Panko Breadcrumbs - 100ml
Fresh Parsley - 5g
Grated Italian-style Hard Cheese - 40ml
Green Leaves - 40g
Pitted Kalamata Olives - 40g
Danish-style Feta - 60g
Cucumber - 100g
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.
Carrot - 720g
Free-range Chicken Breasts - 3
Parma Ham - 80g
Mozzarella (Grated). - 1
Cake Flour - 125ml
Panko Breadcrumbs - 150ml
Fresh Parsley - 8g
Grated Italian-style Hard Cheese - 60ml
Green Leaves - 60g
Pitted Kalamata Olives - 60g
Danish-style Feta - 90g
Cucumber - 150g
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.
Carrot - 960g
Free-range Chicken Breasts - 4
Parma Ham - 80g
Mozzarella (Grated). - 1
Cake Flour - 160ml
Panko Breadcrumbs - 200ml
Fresh Parsley - 10g
Grated Italian-style Hard Cheese - 80ml
Green Leaves - 80g
Pitted Kalamata Olives - 80g
Danish-style Feta - 120g
Cucumber - 200g
Woolies Products in this dish
