CHICKEN WITH CRISPY PARMA HAM
A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek
Provided by Good Food team
Categories Dinner, Main course
Time 30m
Number Of Ingredients 7
Steps:
- Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they're about 1cm thick. Season.
- Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
- Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.
Nutrition Facts : Calories 302 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 42 grams protein, Sodium 0.96 milligram of sodium
GARLIC AND BASIL STUFFED CHICKEN, WRAPPED IN PARMA HAM
Succulent chicken breasts filled with plump garlic cloves and fresh basil leaves, then finally wrapped in a crispy parma ham.
Provided by jodiesprague
Categories Chicken Breast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice chicken breast through middle (not all the way) so as to make a pocket inside.
- fill with plenty of basil leaves and a chopped clove of garlic, then squeeze lemon juice inside also.
- wrap chicken with x3 slices of the ham, ensuring they overlap on top rather than underneath.
- Heat oil in griddle pan and cook chicken for approx 5 mins each side (or until cooked through).
- I like to serve with creamy cheese mash and cabbage.
Nutrition Facts : Calories 249.4, Fat 13.4, SaturatedFat 3.9, Cholesterol 92.8, Sodium 91.3, Protein 30.2
CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY
Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese
Provided by Kiano Moju
Categories Dinner
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
- Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
- On a clean work surface, butterfly the chicken breasts.
- Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
- Season each side with salt and black pepper.
- With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
- Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
- Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
- Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
- Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
- Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
- Arrange fresh mozzarella slices on top.
- Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
- Garnish with fresh basil and serve with the reserved tomato sauce alongside.
- Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
- Enjoy!
STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM
Succulent chicken breast stuffed with apple and leek infused sausage meat baked in a parcel of deep flavoured and slightly savoury crispy Parma ham. Delicious served with new potatoes, melted butter and steamed broccoli.
Provided by Paella Pete
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper.
- Score the chicken deep along its length but don't cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade.
- Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour.
- Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard.
- Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator.
- After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat.
- Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika.
- Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don't want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking.
- Place in a pre warmed over at 180c.
- After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time.
- When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places.
- Carefully remove form the foil, server and enjoy.
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PARMESAN CHICKEN BREASTS WITH CRISPY POSH HAM
From cookstr.com
5/5 (1)Estimated Reading Time 2 minsCategory Chicken
- To prepare your chicken: Grate your Parmesan. Pick the thyme leaves off the stalks. Carefully score the underside of the chicken breasts in a criss-cross fashion with a small knife. Season with a little pepper (you don’t need salt as the prosciutto is quite salty). Lay your breasts next to each other and sprinkle over most of the thyme leaves. Grate a little lemon zest over them and sprinkle with Parmesan. Lay 3 prosciutto slices on each chicken breast overlapping them slightly. Drizzle a little olive oil and sprinkle with the remaining thyme leaves. Put a square of plastic wrap over each breast and give them a few really good bashes with the bottom of a saucepan until they are about ½ inch thick.
- To cook your chicken: Put a frying pan over a medium heat. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto side down, into the pan. Drizzle over some olive oil. Cook for 3 minutes on each side, turning halfway through giving the ham side an extra 30 seconds to crisp up.
- To serve your chicken: Either serve the chicken breasts whole or cut them into thick slices and pile them on a plate. Serve with lemon wedges for squeezing over and a good drizzle of olive oil. Lovely with mashed potatoes and green veggies or a crunchy salad.
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