Slice the chicken breasts through the middle so that they have a pocket that can be stuffed. Divide the herbed cream cheese into four and use to stuff each chicken breast. Next, wrap 2 pieces of Parma ham around each chicken breast, sealing the stuffed pocket. This will stop the cream cheese filling from coming out during cooking. Heat the oil in a large pan, and quickly seal the stuffed chicken breasts on both sides. Put them in an oven proof dish and continue to cook in the oven at 200`c, for a further 20 minutes, or until the chicken breast are cooked through. leave to rest for a few minutes before serving with asparagus and mashed potatoes.
Serves 4Email this Recipe Back to Manuel's Recipes