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Chicken Breasts In Parma Ham

Submitted by Crafty Cookie 11 June 2009

Serves 1 Serve in 1 piece or thickly sliced. This recipe came from Gino D'Acampo, but I changed it to suit my tastes. Instead of Parma ham, Procuitto can be used. Fresh sage leaves can be added at stage 6, so they are sandwiched between the chicken and the ham. I prefr to use purple sage, dried is no good. I like to serve this with Delias Sage Butter if not using sage with the chicken or a plain butter sauce with boiled potatoes in their jackets and crunchy vegetables.



1 medium chicken breast deskinned and boneless ,2 slices Parma ham ,


1 Take a large piece of clingfilm and place the chicken breast on it.
2 Cover with another piece of cling film.
3 Using a rolling pin or meat tenderiser. flatten out the chicken breasts to suit the size of the ham.
4 Peel away the top layer of cling film.
5 Cover the top of the chicken with a slice of Parma ham.
6 Turn the breast over.
7 Cover with the second slice of Parma ham.
8 Secure the ham with a coctail stick/tooth pick at each end.
9 Heat a frying pan over a high heat.
10 Add a little oil if wished or use the pan dry.
11 Fry the chicken on each side for 1 minute or until a pale golden colour.
12 Transfer the chicken in the pan to the oven set at 200 degrees centigrade/gas 6, cook for 6 - 8 minutes on each side, or until a skewer comes out clean.
13 Rest in aluminium foil for 10 minutes.

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Please note: this recipe has been submitted by a user of this website and is not one of Delia's. We cannot, therefore, take any responsibility if the recipe contains errors, does not work or is not as you expect it to be, although, as our users are keen cooks, we are confident it will be a great dish. Delia tests each of her recipes three times, which is why you can always be sure of success.



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