01 Sep 2014
This tasty chicken dish is certain to be a favourite at any family dinner. Easy to prepare and perfect for the 'back-to-school' season.
Cut a deep incision into each chicken breast and fill with a mix of ricotta, herbs, Parmigiano Reggiano and seasoning.
Place the chicken evenly on slices of Parma Ham and wrap around. Roast the breasts until cooked through and serve with steamed greens.
Parma Ham is a Protected Designation of Origin (PDO) product and is 100% natural. The drying process that Parma Ham goes through creates a ham that is very low in fat content, with many mineral salts, vitamins, antioxidants and easily digestible proteins. This means that Parma Ham is truly a food for everyone.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma.
The unique taste of Parma Ham is dependent on the traditional production process passed down from Roman times, carefully controlled by the Consorzio del Prosciutto di Parma. Only hams that have passed stringent curing regulations approved by the EU can be awarded the stamp of the Ducal crown – a five pointed coronet logo with PARMA in the centre which is branded onto the ham's skin. The Ducal Crown is now a certification trademark.
If you would like to receive more recipes for Parma Ham, please email: parmaham@dialogueagency.com .
For more information, please visit www.prosciuttodiparma.com.
-ENDS-
Editor's Notes:
CREDIT:
Consorzio del Prosciutto di Parma
Photography: Steve Lee
Recipe and Food Styling: Dialogue Agency
HIGH & LOW RES ELECTRONIC IMAGES ARE AVAILABLE ON REQUEST. Call Katherine on +44 (0)20 7389 9404 or email k.dove@dialogueagency.com. Many more recipes are available. Copies of the recipe book, Prosciutto di Parma, are available on request.
Parma Ham-Wrapped Chicken Breasts stuffed with Ricotta and Herbs
Serves 2
2 large, skin-on, chicken breasts
125g ricotta
½ tbsp fresh tarragon
½ tbsp fresh thyme
20g grated Parmigiano Reggiano
Salt and pepper
8 slices Parma Ham
- Preheat the oven to 200oC
- Using a sharp knife, make a deep incision to form a pocket in the centre of each chicken breast
- Combine the ricotta, herbs and Parmigiano Reggiano in a bowl and season. Spoon the ricotta filling into each chicken breast and seal
- Lay four slices of Parma Ham on a flat surface, overlapping slightly. Place a stuffed chicken breast in the middle of the Parma Ham sheet and wrap the Parma Ham around the meat tightly to ensure the filling is sealed in. Place on a baking tray and repeat with the second chicken breast
- Roast in the oven for 20-25 minutes until cooked through. Serve with your choice of steamed greens
