Parma Ham Wrapped Chicken
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Parma Ham Wrapped Chicken stuffed with goat cheese is a delicious dish combining savory chicken, salty Parma ham, and tangy goat cheese. This is a fantastic dish that is both elegant and easy to make in the oven or on a grill.
Try our Roasted Asparagus with Prosciutto and Parmesan next!
Prosciutto Wrapped Chicken
We love stuffed chicken and since making the best Jalapeño Popper Stuffed Chicken and Stuffed Buffalo Chicken Breasts, I’ve been looking for another version. THIS one is even simpler than the first two and you’re going to love it.
Chicken is a go-to lean protein in our home and I’m constantly looking for new ways to enjoy it. Here are a few other ways to make a tasty chicken dinner.
- GRILLED CHICKEN – Grilled Asian Chicken Skewers and Smoked Spatchcock Chicken
- CHICKEN SOUP – Green Chili Chicken Soup and Chicken Tortilla Soup
- ONE POT MEALS – Southern Chicken and Rice Recipe and Creamy Chicken Orzo
- SALADS – Chicken BLT Salad and Chicken Curry Salad with Grapes
Why This Recipe Works:
- SIMPLE – This is a simple recipe with great flavors and ingredients you can easily find in your grocery stores.
- IMPRESSIVE – Prosciutto Wrapped Chicken is perfect for a special occasion or a weeknight dinner that is sure to impress your family and friends. I recommend this for date night!
- TASTY – When cooked, the Parma ham becomes crispy and the chicken becomes juicy and tender. The goat cheese stuffing melts and creates a creamy texture, adding a tangy flavor to the dish. The combination of these flavors and textures is simply mouthwatering!
Simple Ingredients:
- Veggies – Onion, bell pepper, and baby spinach.
- Goat Cheese – We love the strong flavors of goat cheese but you could also use fresh mozzarella cheese slices as well.
- Boneless Skinless Chicken Breast – You’ll need four large chicken breasts.
- Seasonings – Kosher salt, freshly ground black pepper, garlic powder, and onion powder.
- Parma Ham – Purchase slices of parma ham from the deli so that each slice is fully intact. Stay away from small pieces of prosciutto because it will be more difficult to wrap around the stuffed breast.
- Extra-Virgin Olive Oil – A little bit of oil is used to saute the veggies for the stuffing and as a final touch to the top of the chicken.
- Fresh Basil or fresh parsley (optional).
How to make Parma Ham Wrapped Chicken:
Step 1
Prep. Preheat oven to 375 degrees or the grill to medium heat. Spray casserole dish with cooking spray. If grilling outdoors, prepare a disposable baking tray with spray.
Step 2
Cook filling. In a cast iron skillet over medium-high heat, add a drizzle of olive oil and then the pepper and onion. Add some salt and pepper and cook for a few minutes, or until slightly softened. Then add the baby spinach and stir for a minute. Add to a large bowl.
Step 3
Combine stuffing. Add the goat cheese to the bowl and stir mixture until well blended.
Step 4
Prep chicken. Use paper towels to dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the goat cheese filling. Then add seasoning to the outsides of the chicken – salt, pepper, garlic powder, and onion powder.
NOTE: Be careful when slicing the chicken to avoid tears. You also want to make sure you purchase large chicken breasts.
Step 5
Stuff chicken. Divide the goat cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity. Fold the chicken around the filling.
Step 6
Wrap the chicken. Then wrap the parma ham around the chicken and secure the sides of the chicken with toothpicks.
Step 7
Place chicken in pan. Place each stuffed and wrapped chicken breast in a single layer in the casserole dish or sheet pan (or disposable pan for grilling).
Step 8
Bake/Grill. Add an extra drizzle of olive oil over the wrapped chicken breasts. Bake or grill until done, approximately 20-25 minutes. Cooking times will vary according to your individual oven/grill and the thickness of the chicken.
NOTE: We like to smoke this stuffed chicken too. It normally takes 1.5 hours at 225 degrees F.
Step 9
Rest. Let the chicken rest for 10-15 minutes before serving.
NOTE: Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.
Storing and Freezing
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Freeze pre-cooked chicken by wrapping tightly in cling wrap and then in a large freezer bag. You can also freeze leftovers for up to three months.
What to serve with Parma Ham Wrapped Chicken:
While the chicken cooks, make a side or two of your choice!
Recipe FAQs:
Parma ham, also known as Prosciutto di Parma, is a type of Italian cured ham that is typically made from the hind legs of specially raised and slaughtered pigs. The ham is typically aged for at least one year, during which time it is salted and air-dried in the hills around the city of Parma, in the Emilia-Romagna region of Italy.
Parma ham and prosciutto are actually the same things. “Prosciutto” is the Italian word for ham, and “Parma” refers to the specific region of Italy where the ham is produced. So, “Prosciutto di Parma” and “Parma ham” are simply two different names for the same product.
It’s worth noting, however, that there are many other types of prosciutto produced in different regions of Italy, each with its own unique characteristics and flavors.
Yes, prosciutto can be eaten raw. In fact, prosciutto is typically served thinly sliced and uncooked, as the delicate flavor and tender texture of the meat are best enjoyed when it is not cooked. However, it is important to note that prosciutto is a cured meat, meaning that it has undergone a process of salting and air-drying in order to preserve it.
Recipe Variations:
- Instead of goat cheese, use cream cheese or feta cheese
- Use other veggies in the stuffing mixture – like mushrooms, tomatoes, jalapeños, etc.
- Add other seasonings or fresh herbs.
Kitchen Tools Used: (affiliate links)
- Global 7-inch Knife – My fav kitchen knife.
- Cast Iron Skillet – This is a great skillet to sear the chicken.
xoxo ~Sue
Parma Ham Wrapped Chicken Recipe
Ingredients
- 1/3 cup onion – diced
- 1/2 medium red bell pepper
- 2 cups baby spinach
- 8 oz. goat cheese
- 2 pounds boneless, skinless chicken breasts – or four large breasts
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 oz. parma ham
- olive oil
Instructions
- Prep. Preheat oven to 375 degrees or the grill to medium heat. Spray casserole dish with cooking spray. If grilling outdoors, prepare a disposable baking tray with spray.
- Cook filling. In a cast iron skillet over medium-high heat, add a drizzle of olive oil and then the pepper and onion. Add some salt and pepper and cook for a few minutes, or until slightly softened. Then add the baby spinach and cook for another minute. Add to a large bowl.
- Combine stuffing. Add the goat cheese to the bowl and stir until well blended.
- Prep chicken. Use paper towels to dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the goat cheese filling. Then add seasoning to the outsides of the chicken – salt, pepper, garlic powder, and onion powder.
- Stuff chicken. Divide the goat cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity. Fold the chicken around the stuffing.
- Wrap the chicken. Then wrap the parma ham around the chicken and secure the sides of the chicken with toothpicks.
- Place chicken in pan. Place each stuffed and wrapped chicken breast in a single layer in the casserole dish or sheet pan.
- Bake/Grill. Add an extra drizzle of olive oil over the wrapped chicken breasts. Bake or grill until done, approximately 20-25 minutes. Cooking times will vary according to your individual oven/grill and the thickness of the chicken.
- Let the chicken rest for 10-15 minutes before serving.
Stuffed goat cheese is the real deal! Awesome recipe!