Gordon Ramsay's stuffed chicken breasts wrapped in Parma ham recipe
Gordon Ramsay's stuffed chicken breasts wrapped in Parma Ham keeps it simple with only five ingredients, all big on flavour. Enjoy with steamed or pan-fried greens, or mashed potatoes.
Ingredients
- 4 large chicken breasts, about 170-200g/6-7oz
- 8 sage leaves
- 5 heaped tbsp ricotta
- 1 pinch each of sea salt and black pepper
- 8 Parma Ham slices
- 1.5 tbsp olive oil
- 1 handful of thyme sprigs
- 4 large chicken breasts, about 170-200g/6-7oz
- 8 sage leaves
- 5 heaped tbsp ricotta
- 1 pinch each of sea salt and black pepper
- 8 Parma Ham slices
- 1.5 tbsp olive oil
- 1 handful of thyme sprigs
- 4 large chicken breasts, about 170-200g/6-7oz
- 8 sage leaves
- 5 heaped tbsp ricotta
- 1 pinch each of sea salt and black pepper
- 8 Parma Ham slices
- 1.5 tbsp olive oil
- 1 handful of thyme sprigs
Details
- Cuisine: English
- Recipe Type: Chicken
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Cut a deep slit along one side of each chicken breast, without slicing right through, then open it out like a book. On a clean chopping board, finely chop 4 sage leaves, then mix into the ricotta and season with salt and pepper to taste.
- Lay two Parma Ham slices on the board, overlapping them slightly. Put a sage leaf in the middle and lay an open chicken breast on top. Spoon a quarter of the ricotta mixture onto themiddle of the chicken, then fold the sides together again, to enclose the filling. Now wrap the Parma Ham slices around the stuffed chicken breast. Wrap in cling film. Repeat with the rest of the chicken breasts and chill for 1-2 hours to firm up slightly.
- Heat the oven to 180°C/350°F/gas mark 4 and place a roasting pan in the oven to heat up. Heat a heavy-based frying pan and add the olive oil.
- When hot, fry the Parma Ham-wrapped chicken, in batches if necessary, for 2 minutes on each side until browned. Lay a few thyme sprigs on each chicken breast, then place in the hot roasting pan.
- Cook in the oven for 12-15 minutes, depending on size, or until the meat feels just firm when lightly pressed.
- Rest the chicken, covered with foil, in a warm place for 5-10 minutes. Slice each stuffed breast thickly on the diagonal and arrange on warm plates. Serve with steamed greens and light mashed potatoes or a zesty couscous.
Recipe taken from Healthy Appetite by Gordon Ramsay. Published by Quadrille Publishing, RRP £14.99. Photography by Lisa Barber.
Main image: Kamila i Wojtek Cyganek/Shutterstock
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