Chicken Wrapped in Parma Ham

Whether draped over a grilled cheese, baked in palmiers or stirred into creamy pasta, Parma Ham is a simple ingredient with a complex flavour. Its unique flavour comes from the hind leg of Italian pigs raised nearby with a specific diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 slices of Parma ham
• 2 tbsp olive oil
• 1 tsp dried oregano (or fresh, chopped)
• 1 tsp garlic powder
• ½ tsp black pepper
• 50g (¼ cup) cream cheese or goat cheese (optional)
• 1 tbsp Dijon mustard (optional)
• Fresh basil or parsley for garnish

Instructions:

Preheat the Oven

• Set your oven to 200°C (400°F, Gas Mark 6).
• Line a baking tray with parchment paper or lightly grease it.

Prepare the Chicken

• If the chicken breasts are thick, slice them lengthwise to create a thinner fillet.
• Sprinkle both sides with oregano, garlic powder, and black pepper.

Add the Filling (Optional Step)

• If using cream cheese or goat cheese, spread a thin layer over each chicken breast.
• If you like a little tang, spread Dijon mustard before adding the cheese.

Wrap in Parma Ham

• Lay 2 slices of Parma ham per chicken breast on a flat surface, slightly overlapping.
• Place the chicken on top and wrap tightly, ensuring the ends tuck underneath.

Sear for Extra Crispiness (Optional but Recommended)

• Heat 1 tbsp olive oil in a pan over medium heat.
• Sear the wrapped chicken for 1-2 minutes per side until lightly golden.

Bake to Perfection

• Transfer to the baking tray and drizzle with the remaining olive oil.
• Bake for 20-25 minutes, or until the chicken is fully cooked (internal temp: 75°C/165°F).

Serve and Enjoy

• Rest for 2-3 minutes before slicing.
• Garnish with fresh basil or parsley and serve with a side of roasted vegetables, mashed potatoes, or a fresh salad.

About Chicken Breast

A simplified version of classic chicken saltimbocca, this recipe uses whole chicken breasts filled with ricotta and basil and wrapped in Parma ham (or Prosciutto di Parma). The result is a quick and easy weeknight meal that tastes delicious with a simple side salad or roasted potatoes.

Whether you buy it pre-sliced in packets at the supermarket or support your local deli and get some cut to order, you’ll find that the quality of Parma Ham is excellent. It is made from the hind legs of pigs and cured with just enough salt to preserve it but then aged for at least a year which gives it a lovely deep flavour. It’s a rich and delicate meat and because of the curing process loses a lot of moisture which helps it become so tender.

You can use bacon instead of Parma if you prefer a more smoky taste, but prosciutto is also a good choice because it’s less fatty and will crisp up beautifully in the oven. Both will add a beautiful saltiness to the dish, contrasting with the creamy and delicate cheese and herbs. Try adding some fresh thyme or rosemary between the ham and chicken for an aromatic note too. This will enhance the savoury richness of the Parma Ham. Serve this dish with a leafy salad, roasted potatoes or Italian sauteed eggplant.

About Parma Ham

Prosciutto di Parma or Parma ham, is one of the world’s finest meats. It is produced according to traditional artisan methods that have changed little since Roman times. The result is paper-thin slices of sweet, savoury, salty ham that are melt-in-your-mouth delicious.

The pigs that produce Parma ham are carefully selected and raised following strict nutrition guidelines. They are then salt-cured by a maestro salatore (salt master) and left to rest in cool rooms until they reach the ideal maturity for curing. The process can take up to three years to create this delicacy.

Parma ham has unique characteristics that set it apart from other European hams including its sweetness and slightly smoked taste. It also has a restrained savouriness that shades into its typical sweetness, while preserving the delicate texture of the meat.

You can use Parma ham as the main ingredient in a variety of dishes. Try a simple yet elegant antipasto platter featuring fresh figs and melon sliced with Parma ham and Parmigiano-Reggiano cheese. It’s also an essential ingredient for a simple salad made of mixed greens and toasted pine nuts tossed with olive oil, balsamic vinegar and chopped parsley. Or why not try some chicken wrapped in Parma ham with Port Salut cheese as an easy canape? These are a sophisticated version of bacon-wrapped dates and a sure crowd pleaser.

Gruyere Cheese

Gruyere is one of the great cheeses of the world. While other heavy-hitting cheeses may shout their presence from the rooftop, gruyere is content to be quietly impressive with its intricate layers of fruity tones and nutty notes. It’s a cheese that is plastered with experience and tradition, and is a true VIP in the cheese world. Shisler’s is proud to be able to offer this amazing cheese at our shop, and online here.

Gruyere can be found in many dishes, including baked goods like quiches and gratins, as well as fondue. It’s also a popular choice for soups and sauces because it melts beautifully. It’s a very versatile cheese that can be used to add richness or a hint of sweetness to any dish.

Olive Oil

This recipe is a great appetizer for your guests to munch on at a football game or dinner party. It looks impressive, but it’s actually very easy to make! Just be sure to add toothpicks to the bundles so your guests can hold them together while they’re eating them.

Parma ham is made from the hind legs of pigs, which are salt-cured to preserve them without being too salty. It is then aged for at least a year and can be branded with the five-point Ducal Crown as well as the producer’s identification code for full traceability. It’s best enjoyed with fresh fruit, such as melon or figs, and local wines such as Timorasso from Piedmont.