What are the main ingredients in Parma-stuffed Chicken & Crispy Skin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Egg/s, Paper Towel, Toothpicks (optional)

What is the nutritional information of Parma-stuffed Chicken & Crispy Skin?

Calories: 703, Carbs: 38 grams, Fat: grams, Protein: 53.5 grams, Sugar: 12.2 grams, Salt: 1068 grams

How do I prepare Parma-stuffed Chicken & Crispy Skin?

TOSS: In a salad bowl, combine the rinsed green leaves, the halved olives, the halved baby tomatoes, the cucumber half-moons, the hard cheese ribbons, a drizzle of oil, and seasoning. CRISP: Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Remove the skin from the chicken breasts and lay out the skin flat on a separate roasting tray with seasoning. Roast both trays in the hot oven for 30-35 minutes until crisping up. STUFF: Place the flattened chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3 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 is 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 flour and the other containing a mixture of the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat each stuffed breast in the flour first, then in the egg, and lastly in the crumb mixture. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the coated breasts for 2-3 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through. FLATTEN: Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of each breast, starting at the thicker end and ending at the thin point (don’t cut all the way through.) Open out each breast so they each resemble a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness. YUM!: Dish up the roasted carrot wedges. Side with the stuffed chicken breast and serve the salad alongside. Crumble over the crispy chicken skin. Garnish with the remaining parsley.

What should be prepared from my kitchen to make Parma-stuffed Chicken & Crispy Skin?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Cling Wrap, Egg/s, Paper Towel, Toothpicks (optional)

Parma-stuffed Chicken & Crispy Skin

Name: Parma-stuffed Chicken & Crispy Skin
Prep time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Cling Wrap; Egg/s; Paper Towel; Toothpicks (optional)

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. The chicken skin is also roasted to create crisp little bites of deliciousness!

Parma-stuffed Chicken & Crispy Skin

with roasted carrot wedges & Kalamata olives

Hands on Time: 15 - 35 minutes

Overall Time: 35 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomato Medley
Cake Flour
Carrot
Chicken
Cucumber
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Grated Italian-style Hard Cheese
Grated Mozzarella
Green Leaves
Italian-style Hard Cheese
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)

Photo of Parma-stuffed Chicken & Crispy Skin

Serves 1

CRISP
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Remove the skin from the chicken breast and lay out the skin flat on a separate roasting tray with seasoning. Roast both trays in the hot oven for 30-35 minutes until crisping up.
FLATTEN
Pat the chicken breast dry with paper towel and place on a chopping board. Slice into one side of the breast, starting at the thicker end and ending at the thin point (don’t cut all the way through.) Open out the breast so that it resembles a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
STUFF
Place the flattened chicken breast, cut-side down, on the chopping board and season. Cover with 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 is 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 flour and the other containing a mixture of 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 a medium-high heat with enough oil to cover the base. When hot, fry the coated breast for 2-3 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
TOSS
In a salad bowl, combine the rinsed green leaves, the halved olives, the halved baby tomatoes, the cucumber half-moons, the hard cheese ribbons, a drizzle of oil, and seasoning.
YUM!
Dish up the roasted carrot wedges. Side with the stuffed chicken breast and serve the salad alongside. Crumble over the crispy chicken skin. Garnish with the remaining parsley.

Carrot - 240g
Free-range Chicken Breast - 1
Parma Ham - 80g
Grated Mozzarella - 20g
Cake Flour - 20ml
Panko Breadcrumbs - 10ml
Fresh Parsley - 4g
Grated Italian-style Hard Cheese - 10ml
Green Leaves - 20g
Pitted Kalamata Olives - 20g
Baby Tomato Medley - 80g
Cucumber - 50

Download the Recipe

Serves 2

CRISP
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Remove the skin from the chicken breasts and lay out the skin flat on a separate roasting tray with seasoning. Roast both trays in the hot oven for 30-35 minutes until crisping up.
FLATTEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of each breast, starting at the thicker end and ending at the thin point (don’t cut all the way through.) Open out each breast so they each resemble a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
STUFF
Place the flattened chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3 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 is 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 flour and the other containing a mixture of the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat each stuffed breast in the flour first, then in the egg, and lastly in the crumb mixture. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the coated breasts for 2-3 minutes per side until golden. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
TOSS
In a salad bowl, combine the rinsed green leaves, the halved olives, the halved baby tomatoes, the cucumber half-moons, the hard cheese ribbons, a drizzle of oil, and seasoning.
YUM!
Dish up the roasted carrot wedges. Side with the stuffed chicken breast and serve the salad alongside. Crumble over the crispy chicken skin. Garnish with the remaining parsley.

Carrot - 240g
Free-range Chicken Breasts - 2
Parma Ham - 6 strips
Grated Mozzarella - 40g
Cake Flour - 40ml
Panko Breadcrumbs - 20ml
Fresh Parsley - 8g
Italian-style Hard Cheese - 40g
Green Leaves - 40g
Pitted Kalamata Olives - 40g
Baby Tomato Medley - 160g
Cucumber - 200g

Download the Recipe

Serves 3

CRISP
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Remove the skin from the chicken breasts and lay out the skin flat on a separate roasting tray with seasoning. Roast both trays in the hot oven for 35-40 minutes until crisping up.
FLATTEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of each breast, starting at the thicker end and ending at the thin point (don’t cut all the way through.) Open out each breast so they each resemble a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
STUFF
Place the flattened chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3 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 is 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 flour and the other containing a mixture of the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat each stuffed breast in the flour first, then in the egg, and lastly in the crumb mixture. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the coated breasts for 2-3 minutes per side until golden. You may need to do this step in batches. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
TOSS
In a salad bowl, combine the rinsed green leaves, the halved olives, the halved baby tomatoes, the cucumber half-moons, the hard cheese ribbons, a drizzle of oil, and seasoning.
YUM!
Dish up the roasted carrot wedges. Side with the stuffed chicken breast and serve the salad alongside. Crumble over the crispy chicken skin. Garnish with the remaining parsley.

Carrot - 480g
Free-range Chicken Breasts - 3
Parma Ham - 9 strips
Grated Mozzarella - 60g
Cake Flour - 60ml
Panko Breadcrumbs - 30ml
Fresh Parsley - 12g
Italian-style Hard Cheese - 60g
Green Leaves - 60g
Pitted Kalamata Olives - 60g
Baby Tomato Medley - 240g
Cucumber - 300g

Download the Recipe

Serves 4

CRISP
Preheat the oven to 200°C. Spread out the carrot wedges on a roasting tray, coat in oil, and season. Remove the skin from the chicken breasts and lay out the skin flat on a separate roasting tray with seasoning. Roast both trays in the hot oven for 35-40 minutes until crisping up.
FLATTEN
Pat the chicken breasts dry with paper towel and place on a chopping board. Slice into one side of each breast, starting at the thicker end and ending at the thin point (don’t cut all the way through.) Open out each breast so they each resemble a butterfly. Cover with cling wrap and pummel with a rolling pin or bottle to create an even thickness.
STUFF
Place the flattened chicken breasts, cut-side down, on the chopping board and season. Cover each breast with 3 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 is 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 flour and the other containing a mixture of the breadcrumbs, ½ the chopped parsley, and the grated hard cheese. Coat each stuffed breast in the flour first, then in the egg, and lastly in the crumb mixture. Place a pan over a medium-high heat with enough oil to cover the base. When hot, fry the coated breasts for 2-3 minutes per side until golden. You may need to do this step in batches. Remove from the pan on completion and transfer to a roasting tray. Place in the hot oven and cook for 8-10 minutes until cooked through.
TOSS
In a salad bowl, combine the rinsed green leaves, the halved olives, the halved baby tomatoes, the cucumber half-moons, the hard cheese ribbons, a drizzle of oil, and seasoning.
YUM!
Dish up the roasted carrot wedges. Side with the stuffed chicken breast and serve the salad alongside. Crumble over the crispy chicken skin. Garnish with the remaining parsley.