Parma ham wrapped Gruyère chicken
This is a simple dish that delivers great flavour and texture combinations. The chicken breasts stay beautifully moist, whilst the Parma ham becomes lovely and crispy.
My preferred cheese for this recipe is gruyère but goats cheese and mozzarella are good alternatives if you fancy mixing it up. Prosciutto also works well instead of the parma ham. They key is basically to achieve an oozing middle and a salty, crispy exterior.
I usually serve this with
roasted charlotte potatoes with sea salt and rosemary but it would be just as nice with some jersey royals or a bowl of fries!
Per person:
125-150g chicken breast
2 slices of Parma Ham
25g Gruyère
Olive oil
- Pre-heat the oven to 200ºC.
- Cut the chicken breasts almost in half along the longest side, so they fold open like a book.
- Place the piece of Gruyère onto one side of the chicken and fold the remaining side over to cover the cheese.
- Wrap the pieces of Parma Ham tightly around the chicken. This should prevent the cheese from escaping!
- Pour a small amount of olive oil into your hand and then use it to coat the Parma ham covered chicken. Alternatively you could use a pastry brush, but try not to get too much oil onto the chicken.
- Place on a baking tray and then cook in the hot oven for 25 minutes.
