Stuffed chicken breast wrapped in Parma ham

This recipe serves 4 people and is best accompanied by my favourite paprika potatoes.


4 chicken breasts

100g soft cheese (I used Philadelphia)

A handful of sun-dried Meditteranean veg or sundried tomatoes

8 slices Parma ham

4 sprigs of rosemary.


  1. Preheat your oven at 180 degrees.
  2. In a bowl, mix the cream cheese and sun-dried vegetables together.
  3. Butterfly the chicken breasts and fill with the cream cheese mixture.
  4. Wrap 2 slices of Parma ham around each chicken breast.
  5. Insert a rosemary sprig in the middle of each chicken breast to secure them.
  6. Roast in the oven for approx 30 minutes or until chicken is thoroughly cooked through.
  7. Serve with paprika potatoes and tender stem broccoli.