Equipment
Ingredients
Chicken & Wrapping
- 800 g chicken breast, boneless, skinless
- 120 g parma ham
Garlic & Herb Stuffing
- 150 g cream cheese, softened at room temperature
- garlic, minced
- 10 g fresh parsley, finely chopped
- 5 g fresh chives, finely chopped
- 2 g salt
- 1 g black pepper, freshly ground
Vegetables
- 250 g cherry tomatoes, washed and dried
- 100 g baby spinach, washed and dried
- 30 ml olive oil
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Lightly grease a large baking dish with a small amount of olive oil.
In a mixing bowl, combine the softened cream cheese, minced garlic, finely chopped parsley, chives, salt, and black pepper. Stir vigorously until the mixture is smooth and the herbs are evenly distributed.
Place the chicken breasts on a cutting board. Using a sharp paring knife, carefully cut a horizontal slit into the thickest part of each breast to create a deep pocket. Be very careful not to slice completely through to the other side.
Spoon an equal amount of the cream cheese mixture into the pocket of each chicken breast. Press the edges of the chicken breast gently together to enclose the filling.
Lay two slices of Parma ham slightly overlapping on the cutting board. Place one stuffed chicken breast on top and wrap the ham tightly around it, ensuring the opening of the pocket is completely sealed by the ham. Repeat for the remaining chicken breasts.
Place the wrapped chicken breasts in the center of the prepared baking dish. Arrange the whole cherry tomatoes around the chicken. Drizzle the tomatoes with the olive oil and season them with a pinch of extra salt and pepper.
Bake in the preheated oven for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 74°C (165°F) and the Parma ham has rendered its fat and become deeply crispy.
Remove the baking dish from the oven. Carefully transfer the chicken breasts to a clean cutting board to rest for 5 minutes. Immediately add the baby spinach to the hot baking dish, tossing it with the blistered tomatoes and pan juices until the leaves are fully wilted.
Serve the rested chicken alongside the warm, pan-wilted spinach and blistered tomatoes. Spoon any remaining pan juices over the vegetables.
Chef's Notes
- Using full-fat block cream cheese is critical for this recipe. Tub or spreadable cream cheese contains a higher water content and stabilizers that will cause the filling to break, separate, or leak excessively during the high-heat roasting process.
- Be sure to pat your chicken breasts completely dry with paper towels before cutting and wrapping. Moisture on the surface of the chicken creates steam, which will prevent the Parma ham from adhering to the meat and achieving its signature crunch.
- The resting period after baking is absolutely non-negotiable. Slicing into the chicken straight out of the oven will cause the molten cream cheese and the natural juices of the meat to instantly flood out, leaving you with dry chicken and an empty pocket.
Storage
Refrigerator: 3 days — Store in an airtight container. The Parma ham will lose its crispness.
Reheating: Reheat in a 180°C (350°F) oven for 10-15 minutes until warmed through to help recrisp the ham.
