There’s just no decent way to give this dish (I hesitate to say recipe) a decent title. If you go for ‘mozzarella stuffed, Parma ham-wrapped chicken breast with basil’, it’s about a gazillion miles long, but ‘mozzarella stuffed chicken’ leaves out the tastiest bits, and ‘chicken breast stuffed with chicken and basil and wrapped in Parma ham’ isn’t exactly catchy either. Anyway, I digress. This easy baked chicken is one of our favourite dinners.
If I don’t have fresh basil leaves, I sometimes just add a teaspoon of pesto in with the mozzarella. It’s just as yummy. Make sure you get decent sized chicken breasts. I find it quite annoying when you buy a pack of four and one of them is much tinier than the others, don’t you?
You will need:
Four decent sized chicken breasts
1 ball mozzarella, cut into 4 fat slices
Handful basil leaves or decent pesto
1 pack Parma ham
Oil for drizzling
Preheat the oven to gas 6/200 degrees C.
Firstly, trim each chicken breast of any yucky bits, then, flattening the breast with one hand, very carefully cut into each one to create a pocket (be careful not to slice it completely in half).
Open up the pocket and pop in the mozzarella as well as two or three basil leaves (or pesto). Fold the top back over and then wrap, as tightly as you can, with two or three slices of Parma ham (I am rubbish at wrapping so mine always come apart).
Place on a baking tray, drizzle with a little oil, sprinkle with salt and pepper, and then just bake for around 25-30 minutes until golden. The mozzarella does ooze a bit so you might see some milky residue, but don’t worry about that.
We like to serve the chicken with a crisp green salad and some minted new potatoes, but if there’s any leftovers, it’s also delicious sliced and stuffed into a baguette with a bit of extra pesto.
If it’s just Charlie and I, I cook it stuffed with deliciously salty, squeaky Halloumi, which doesn’t melt as well but it equally delicious, (and better for barbecuing as it’s less oozy) but the other two don’t like that. Bah.