Parma Chicken

Parma Chicken

7
helena 0

"Creamy brie cheese tucked into chicken breast covered in Parma ham (prosciutto). Easy to make and tastes delicious! The Parma ham can be replaced by bacon, and you can use any cheese you like. This is wonderful served with a cheesy tomato pasta and a leafy green salad."
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Ingredients

1 h servings 417 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 25 g
  • 39%
  • Carbs:
  • 2.2g
  • < 1%
  • Protein:
  • 44 g
  • 88%
  • Cholesterol:
  • 147 mg
  • 49%
  • Sodium:
  • 1087 mg
  • 43%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a small baking dish or sheet by spraying with cooking spray.
  2. Slice each chicken breast horizontally nearly in half to butterfly. Open up, and sprinkle with lemon juice on both sides. Sprinkle with pepper and chipotle powder to taste, then add a slice of Brie, and sprinkle with chives. Fold the chicken breasts back together firmly.
  3. Place 3 slices of prosciutto side by side, pointing away from you, with each overlapping by 1/3. Place a stuffed breast upside down onto the bottom edge of the prosciutto. Roll one complete turn (so the breast is upside down again) fold in the sides, then continue rolling to the end of the prosciutto.
  4. Place chicken packets seam-side down onto oiled baking dish. Bake in preheated oven until the internal temperature of the chicken reaches 160 degrees F (70 degrees C), about 40 minutes. Allow to rest for 5 minutes before serving.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

I added garlic salt in with the cheese etc for some extra flavor, but other than that there is nothing I would have changed on this. I did pin some loose ends with tooth picks and that helped, s...

Most helpful critical review

This was really quite bland. Most of the cheese ran out of the chicken whilst was cooking even though I secured it tightly. Needs some garlic & other flavourings rather than just chives.

I added garlic salt in with the cheese etc for some extra flavor, but other than that there is nothing I would have changed on this. I did pin some loose ends with tooth picks and that helped, s...

I think this one has potential. Unfortunately, I had a problem because the prosciutto I bought claimed to be thin slices, but was really more like thin tatters--I had to made a kind of patchwork...

This was really quite bland. Most of the cheese ran out of the chicken whilst was cooking even though I secured it tightly. Needs some garlic & other flavourings rather than just chives.

Great recipe. The chicken was a bit dry/overcooked, though. I'd cook it a for either less time or turn down the heat some. I'm going to try 30 minutes next time and then add 5 minutes if it's un...

Delicious! Love the brie inside! I didn't have chives, but it was still very tasty without them. I think I may have had smaller chicken breasts, but found that I did not need to bake it for the ...

Not a winner here! The recipe sounded great but it was very bland and not flavorful at all. I followed all directions but it was just a flop. Would not recommend.

I liked this, but for me it needed a little more oomph. I did use the chipotle but I guess not enough. Next time I will add some fresh rosemary - I tossed a few springs in with the leftovers. M...