Chicken breast wrapped in Parma ham, stuffed with a mixture of ricotta cheese, spinach and lemon zest before being roasted to perfection.
This dish takes about an hour to cook and prepare, but most of that time is in preparation, which can be done up to 2 days in advance. Cooking this is very easy and takes about 25 minutes.
Ham-Wrapped, Stuffed and Roasted Chicken Breast
There is something magical about cutting into a piece of chicken and finding magical treasures inside.
Of course, I have a recipe for chicken Kyiv, but also Balmoral chicken stuffed with haggis, as well as a delicious chicken breast stuffed with brie and mozzarella cheese.
My latest offering is some Parma ham wrapped chicken breast stuffed with a lemony, spinach and ricotta cheese stuffing.
It's delicious and despite sounding like a bit of a belly buster, it is fairly light and preparation aside, it's quick to cook... it gets thrown in the oven for 25 minutes and job done.
Preparation can take up to 30 minutes, depending on how quickly you work, mainly because Parma ham can be a bit fiddly to work with.
But there are no time constraints; you are able to work at your own pace. It is also a bit of a stunner that's guaranteed to get ooo's and ahh's when you serve it.
Frequently Asked Questions
Can I make this in advance?
This dish is not great for cooking and reheating; however, you can prepare and wrap the chicken and leave it wrapped in cling film for 2-3 days. Naturally, it needs to be refrigerated.
Can I use lemon juice instead of lemon zest?
I would not advise using lemon juice rather than zest. The extra moisture content can cause the ricotta to ooze out of the chicken, and it all becomes a bit messy.
Can I wrap the chicken in bacon instead?
Yes, use streaky bacon, but be sure to "thin" it out with a rolling pin or the side of a knife before wrapping.
You can also use Prosciutto or even thinly sliced Serrano ham.
Can I cook this in an air fryer?
Yes, if you are not using an oven to cook your sides, an air fryer is a fantastic option.
Cook at 180°C or 350°F for 18-20 minutes or until the chicken reaches an internal temperature of 73°C or 165°F.
Serving Suggestions
I've served this spinach and ricotta stuffed and Parma ham wrapped chicken breast with some crushed roasted new potatoes and green beans in the pictures on this page.
If you start by parboiling the potatoes before you get started on the chicken, you can get them in the oven for 20 minutes before you add the chicken. This means everything comes together at the same time.
I quickly blanched the green beans and threw them in with the chicken for 10 minutes. But you could also cook up my green beans amandine recipe, which would be delicious.
You could also make some roasted tenderstem broccoli by chucking it in with the chicken for 12-15 minutes.
If you want a side that ain't meat and two veg, how about some French petits pois a la Francaise or even my braised cavolo nero with shallots?
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.
- Oven.
- Hob/Stovetop.
- Roasting tin.
- 30cm or 12" frying pan.
- Sieve or colander.
- A clean tea towel.
- Cling film and baking parchment.
- Chopping board.
- Kitchen knife.
- Vegetable peeler.
- A combination of weighing scales, a measuring jug, measuring cups and spoons.
- Quick-read meat thermometer (optional).
Chicken Wrapped in Parma Ham Recipe with Spinach and Ricotta
Ingredients
For the Stuffing:
- 100 g Spinach 2-3 Packed Cups
- 50 ml Water 3 tablespoon
- 75 g Ricotta Cheese ⅓ Cup
- 1 Lemon Zest Only
- 1 Pinch Salt Be genereous
- 1 Pinch Freshly Ground Black Pepper Be generous
For the Chicken Breast:
- 2 Skinless Chicken Breasts 400g Total
- 1 Pinch Salt
- 1 Pinch Freshly Ground Black Pepper Be generous
- 6 Slices Parma Ham 75g
Instructions
- Heat a 30cm frying pan over medium-high heat and add the water. When it begins to boil, add the spinach and cook until wilted, then refresh in cold water and allow to cool. When the spinach has cooled, wrap it in a clean tea towel and squeeze out as much moisture as you can.
- Roughly chop the spinach and add it to a bowl with the ricotta cheese.
- Peel the rind from the lemon, then finely slice it and add it to the spinach and ricotta mix with a generous pinch of salt and black pepper, then mix to combine.
- Butterfly the chicken breasts by cutting them along the side, open them like a book, then press down with the palm of your hand to flatten them. Season the inside with salt and pepper.
- Place each chicken breast on a piece of cling film, season the inside with a generous pinch of salt and pepper, then divide the stuffing between each breast. Roll the chicken in the cling film, then roll to form a nice fat "sausage" shape. Pinching the ends like a Christmas cracker and rolling backwards and forwards helps with this process.
- Place 3 slices of Parma Ham on a sheet of cling film, overlapping them to form a continuous piece, then add the rolled chicken and fold over to encase the chicken. Repeat with the remaining parma ham and the other chicken breast.
- Place each piece of chicken on a piece of baking parchment, transfer to the oven and bake at 200°C or 390°F for 20-25 minutes, or until the chicken is cooked through (internal temperature of 73°C or 165°F).