Chicken With Crispy Parma Ham Recipes

CHICKEN WITH CRISPY PARMA HAM

Steps:

• Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they're about 1cm thick. Season.
• Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
• Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

CHICKEN WRAPPED IN PARMA HAM

Steps:

• Trim chicken breast fillets and lay on a board or worktop. Remove inner fillets and reserve. Season all pieces with salt and freshly ground black pepper. Lay sage leaves along the length of large fillets. Replace inner fillets to enclose sage.
• Wrap each fillet neatly with Parma ham. Heat sunflower oil in a pan and fry wrapped chicken breasts over medium heat all over to brown ham and cook chicken through - about 5 minutes - depending on size of fillets.
• Meanwhile make the sauce. Heat remaining oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add Cirio Cherry Tomatoes and SuperCirio Tomato Puree and bring to bubbling. Cook 2-3 minutes to reduced slightly. Stir in black olives and capers and season.
• Serve fillets whole, or halved, with sauce poured around. Decorate with sage leaves.

CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY

Steps:

• Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
• Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
• On a clean work surface, butterfly the chicken breasts.
• Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
• Season each side with salt and black pepper.
• With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
• Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
• Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
• Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
• Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
• Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
• Arrange fresh mozzarella slices on top.
• Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
• Garnish with fresh basil and serve with the reserved tomato sauce alongside.
• Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
• Enjoy!

CREAM CHEESE STUFFED CHICKEN WRAPPED IN PARMA HAM

Steps:

• Pre heat oven to 200°C. Cook the shallot and garlic with a little oil and pinch of salt before adding the lemon zest. Remove from heat and leave to cool.
• Add the mixed herbs to the cream cheese. Season and mix with the cooled shallot and garlic.
• Prepare the chicken by removing the mini fillet on the underside if the breast. Cut a small pocket in the thickest part of the breast and fill with half the cream cheese mixture. Seal the breast with the mini fillet and repeat this step for the second chicken breast.
• Lay the Parma Ham out and set the chicken on it. Wrap the Ham around the chicken as tightly as possible, securing with a cocktail stick if needed.
• Lay the parcels on a baking sheet and cook in the pre heated oven for about 20 minutes. Allow to rest for a few minutes before serving.

GARLIC AND BASIL STUFFED CHICKEN, WRAPPED IN PARMA HAM

Steps:

• Slice chicken breast through middle (not all the way) so as to make a pocket inside.
• fill with plenty of basil leaves and a chopped clove of garlic, then squeeze lemon juice inside also.
• wrap chicken with x3 slices of the ham, ensuring they overlap on top rather than underneath.
• Heat oil in griddle pan and cook chicken for approx 5 mins each side (or until cooked through).
• I like to serve with creamy cheese mash and cabbage.

STUFFED CHICKEN BREAST WRAPPED IN PARMA HAM

Steps:

• Create a marinade for the chicken using some brown sugar, red wine vinegar, olive oil and a pinch of salt and pepper.
• Score the chicken deep along its length but don't cut all the way through. Make some additional shallow cuts over the chicken to help absorb the marinade.
• Place the chicken in the marinade and ensure to work it into the cuts. Cover and place in refrigerator for at least an hour.
• Whilst the chicken is gathering flavour in the marinade prepare the stuffing. Remove the skins from the sausages and discard.
• Peel, core, and chop the apple. Slice and finely chop a couple of inches of the leek. Add the dried herbs and mix well into the sausage meat, wrap in clingfilm and place in the refrigerator.
• After an hour, rip the plum tomatoes and place a few good size pieces into the deep cut you made in the chicken breasts followed by the sausage meat.
• Pour a tablespoon of water over the stuffing. Now sprinkle the chicken with a good pinch of paprika.
• Wrap the chicken with the parma ham. Take four pieces of foil and wrap each breast loosely (we don't want the foil to stick to the ham). Before sealing the foil add a tablespoon of water to help keep the meat moist whilst cooking.
• Place in a pre warmed over at 180c.
• After about 30 minutes open one of the foil parcels and check that the chicken is cooked. It may need a little a more time.
• When the chicken is cooked open the foil and return to the oven for 4 or 5 more minutes to dry the parma ham a little. The ham should be dry and slightly crisp in places.
• Carefully remove form the foil, server and enjoy.