Mary Berry Chicken Wrapped in Parma Ham Recipe

This Mary Berry chicken wrapped in Parma ham is a simple yet elegant dish that delivers incredible flavour with minimal effort. Tender chicken breasts are wrapped in salty, delicate Parma ham and baked until juicy, with a crisp outer layer. It’s a quick midweek meal that feels special enough for guests. Easy to prepare, it takes around 35–40 minutes from start to finish.

Ingredients

For the Chicken

• 4 skinless chicken breasts
• 8 slices Parma ham
• 100g cream cheese
• 1 garlic clove, crushed
• 1 tbsp fresh parsley, chopped
• Salt and black pepper

For Cooking

• 1 tbsp olive oil
• 150ml chicken stock
• 100ml double cream

How to Make Mary Berry Chicken Wrapped in Parma Ham

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the chicken cooks evenly and the Parma ham becomes crisp.
• Prepare the filling: In a small bowl, mix the cream cheese with crushed garlic, chopped parsley, salt, and pepper until smooth.
• Stuff the chicken: Cut a slit into the side of each chicken breast to create a pocket. Fill each one with the cream cheese mixture.
• Wrap with Parma ham: Wrap each stuffed chicken breast with two slices of Parma ham, ensuring it is fully covered.
• Sear the chicken: Heat olive oil in an ovenproof pan over medium heat. Brown the wrapped chicken for 2–3 minutes on each side until lightly golden.
• Add liquid and bake: Pour in the chicken stock and transfer the pan to the oven. Bake for 20–25 minutes until the chicken is cooked through.
• Finish the sauce: Remove the chicken, stir the cream into the pan juices, and simmer briefly until slightly thickened.
• Serve: Return the chicken to the pan or plate it up and spoon over the creamy sauce.

Tips

How do I keep the chicken juicy?

Avoid overcooking and ensure the chicken is just cooked through. The Parma ham helps seal in moisture.

Can I prepare this ahead of time?

Yes, you can assemble the chicken a few hours ahead and keep it chilled until ready to cook.

What if the Parma ham unwraps?

Wrap it tightly and place seam-side down in the pan first to help it stay in place.

Can I use another cheese?

Soft cheeses like ricotta or mascarpone work well and give a slightly milder flavour.

Serving Suggestions

• Serve with buttery mashed potatoes
• Pair with steamed green beans or asparagus
• Add a crisp green salad on the side
• Enjoy with roasted new potatoes

Storage

Room Temperature

Not recommended. Serve immediately after cooking for best texture and safety.

Refrigerator

Store in an airtight container for up to 2 days. Reheat gently until hot throughout.

Freezing

Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge and reheat thoroughly.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 4g
• Protein: 38g
• Fat: 28g
• Saturated Fat: 12g
• Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Mary Berry Chicken Wrapped in Parma Ham Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Juicy chicken breasts stuffed with herby cream cheese, wrapped in Parma ham and baked until golden. A simple yet elegant dish perfect for any occasion.

Ingredients

• 4 chicken breasts

• 8 slices Parma ham

• 100g cream cheese

• 1 garlic clove, crushed

• 1 tbsp parsley, chopped

• 1 tbsp olive oil

• 150ml chicken stock

• 100ml double cream

Directions

• Preheat oven to 200°C (180°C fan).
• Mix cream cheese, garlic and parsley.
• Stuff chicken breasts with mixture.
• Wrap each breast in Parma ham.
• Brown in oil until golden.
• Add stock and bake for 20–25 minutes.
• Stir in cream and simmer briefly.
• Serve hot with sauce.

Notes

• Do not overcook the chicken to keep it tender.
• Wrap tightly with Parma ham for best results.
• Serve immediately for best flavour and texture.