Serves 4
40 min
Festive Stuffed Chicken
Recipe GLPR6428b06d650b64
Tender chicken breasts stuffed with creamy Boursin cheese and tart cranberry jelly, then wrapped in salty Parma ham and roasted until golden. Served alongside herb-roasted potatoes tossed with fresh rocket and bright lemon juice for a elegant and impressive main course.
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Ingredients
4 boneless, skinless chicken breasts
4 tablespoons Boursin cheese
2 tablespoons cranberry jelly
8 slices Parma ham
Directions
Preheat your oven to 200°C (180°C fan-forced). Place each chicken breast on a cutting board and carefully slice horizontally through the thickest part, stopping before cutting all the way through so it opens like a book.
Into each opened chicken breast, spread 1 tablespoon of Boursin cheese and ½ tablespoon of cranberry jelly. Gently close the breast back up, then carefully wrap it with 2 slices of Parma ham, tucking the ham around the sides to enclose the filling.
Line a baking tray with foil and arrange the wrapped chicken breasts seam-side down. Place in the preheated oven and roast for 20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the ham is slightly crisped at the edges.
Remove the chicken from the oven and rest for 2 minutes. Serve the stuffed chicken breasts warm, with the Parma ham crust glistening and the melted cheese and cranberry filling just beginning to ooze from the sides.
