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Mary Berry Chicken Wrapped in Parma Ham Recipe

Mary Berry Chicken Wrapped in Parma Ham Recipe

Mary Berry's chicken wrapped in Parma ham is a stuffed chicken breast wrapped in crispy Parma ham — an elegant dinner party main that is straightforward to prepare.
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Prep Time 20 minutes
Cook Time 20 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 4 Portions
Course: Main Course
Cuisine: British
Calories: 490
Ingredients Method Notes

Ingredients
  

  • Stuffed Chicken:
  • 4 large boneless skinless chicken breasts
  • 8 slices Parma ham 2 per breast
  • Salt and pepper
  • Cream Cheese Stuffing:
  • 150 g full-fat cream cheese room temperature
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 tbsp fresh chives finely chopped
  • 1 tbsp fresh basil finely torn
  • 2 garlic cloves crushed
  • Zest of 1 unwaxed lemon
  • Salt and white pepper
  • Pan Sauce Optional:
  • 200 ml dry white wine
  • 150 ml chicken stock
  • 100 ml double cream
  • 1 tsp Dijon mustard
  • Salt and pepper
  • 1 tbsp fresh parsley chopped

Method
 

  1. Mix cream cheese, all herbs, garlic, and lemon zest until smooth. Season with salt and white pepper.
  2. Cut a deep horizontal pocket into each chicken breast. Season outside lightly.
  3. Fill each pocket with a generous tablespoon of cream cheese stuffing. Wrap tightly in 2 overlapping slices of Parma ham. Refrigerate uncovered up to 4 hours for crispier ham.
  4. Preheat oven to 200°C / 180°C fan / Gas 6. Sear wrapped chicken in a hot ovenproof pan with a thin film of oil — 2 minutes per side until Parma ham is beginning to crisp and colour.
  5. Transfer pan to oven. Roast 18–22 minutes until cooked through — 75°C internal temperature. Rest 5 minutes on a warm plate.
  6. Pan sauce: add wine to hot pan — bubble and scrape base. Add stock — reduce by half. Add cream and mustard — simmer 3–4 minutes. Season. Add parsley. Serve chicken whole or sliced on the diagonal with sauce poured around.

Notes

Refrigerate uncovered for up to 4 hours — dries the ham surface for a crispier finish.
Sear before roasting — essential for golden, crispy Parma ham.
Do not overfill the pocket — a generous tablespoon per breast is exactly right.
Slice on the diagonal to serve — reveals the cream cheese stuffing in cross section.
Rest 5 minutes — juices redistribute and the breast stays moist.
Freeze uncooked wrapped chicken for up to 2 months.
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