Philly Stuffed Chicken wrapped in Parma Ham

The main course for our Valentine’s Day Dinner was Philly Stuffed Chicken wrapped in Parma Ham. I served it with new potatoes and salad.

I’m afraid I only remembered to take a photo of the full plate when I’d already started hacking away at my chicken! I often cook this dinner as an easy, tasty way to liven up a boring chicken breast.

As there were three chicken breasts in the pack, I ended up cooking all three and we had one each and shared one, but for two people you will need:

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Philly Stuffed Chicken wrapped in Parma Ham

Ingredients

• 2 chicken breasts (skinless and boneless)
• 2 dessert spoons of garlic and herb Philadelphia cheese (or store own brand)
• 6 slices of parma ham
• new potatoes (to serve)
• salad – lettuce, cucumber, tomatoes, onion, fresh parsley (to serve)
• olive oil, lemon, salt and pepper to make a salad dressing

Cut a pocket in each of the chicken breasts, going in at the thickest part and not quite through to the other side.

Take a dessert spoonful of the Philly and smoosh it into the pocket you’ve just made in the chicken. Do not put the spoon back into the pot of cream cheese as it will have touched raw chicken and you’ll get all sorts of nasties going on inside you. What I do is get as many spoons as I have chicken breasts and scoop out the cream cheese and put it to one side and then use each new spoon per piece of chicken.

You could use less Philadelphia than I have so that you can close the pocket up a bit better – but we like the creamy sauce the cream cheese makes.

You then wrap the slices of Parma ham around the chicken tightly. You could hold them in place with cocktail sticks, but I find that there is no need. Again, be careful of cross contamination when handling the chicken and then the ham – especially if you are not using the whole packet…peel out the strips you need first and put the ham away before going near the raw chicken.

Place the wrapped, stuffed chicken breasts on a baking sheet, drizzle with a bit of olive oil and then cook in a moderate oven (about 180C) for 20 – 30 minutes until the chicken is cooked through.

Some of the cream cheese will ooze out, but just scoop it up and serve over the chicken! It makes a yummy sauce!

For the new potatoes – nothing fancy – boiling salted water, potatoes in for 10 minutes until cooked through. Drain and serve. You could sprinkle on some mint, and slather over some butter, but we kept ours plain.

As the chicken and potatoes were cooking I made up a simple salad using a bag of leaves…

Quartered cherry plum tomatoes…

Cucumber slices…

Red onions slices…

and then remembering I had some fresh parsley in the fridge I threw that in as well. I like the taste of fresh parsley in salads as it reminds me of Cyprus. So roughly chopped and that went into the bowl.

A quick toss to mix everything together…

Then I made a vinegrette with 3 tablespoons olive oil and the juice of one lemon. A sprinkling of salt and pepper went in and I stirred it altogether – adjust to your taste!

Just before serving, drizzle over the salad and toss together.

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