Chicken Wrapped in Ham Recipe - Great British Chefs

Stuffed chicken breast with roasted cauliflower and cheesy breadcrumbs

Main
easy
4
1 hour 15 minutes

PT1H15M

Chicken breasts receive a flavour boost, inside and out, with a festive cranberry stuffing and a Parma ham wrapping from Colin McGurran. Served with this crisp-topped cauliflower cheese, it's a perfect Winter meal the whole family are sure to love.

Discover more:

Share recipe

Related recipes

Chicken katsu curry

Sally Abé

Tahini-marinated chicken with tabbouleh and flatbreads

Louise Robinson

Barbecued hoisin chicken skewers with smashed cucumber salad

Shu Han Lee

Matcha-smoked chicken with mango rice salad

Elly McCausland

Caribbean chicken with sweetcorn fritters

Karen Burns-Booth

Ingredients

print recipe

shopping List

Metric

Imperial

Stuffed chicken breasts

4 skinless chicken breasts
100g of dried cranberries
1 bunch of basil
4 slices of Parma ham
1 tbsp of olive oil
1 pinch of salt
1 pinch of pepper

Cauliflower cheesy breadcrumbs

1 cauliflower
1 garlic clove, peeled and crushed
120g of breadcrumbs
2 tbsp of flat-leaf parsley, chopped
1 tsp thyme, dried
1 tsp dried oregano
3 tbsp of olive oil
30g of Parmesan
1 pinch of salt
1 tbsp of vegetable oil

print recipe

shopping List

Make a small incision in the thickest part of each chicken breast, being careful not to cut all the way through but allowing enough room for the stuffing

4 skinless chicken breasts

Divide the cranberries into 4 equal portions and stuff into the incision of each breast. Season the chicken with a pinch of salt and pepper and arrange 2-3 basil leaves on top of each breast

100g of dried cranberries
1 pinch of salt
1 pinch of pepper
1 bunch of basil

Wrap a slice of Parma ham around each breast, ensuring you cover the basil and the opening of the incision. Wrap each breast tightly in cling film and place in the fridge

4 slices of Parma ham

Preheat the oven to 190˚C/gas mark 5

Remove the stem from the cauliflower and cut into quarters. Using a small sharp knife or your hands, break the cauliflower up into small florets

1 cauliflower

In a large bowl, combine the vegetable oil, salt, garlic and cauliflower. Toss to coat the florets and spread out on a baking tray

1 tbsp of vegetable oil
1 pinch of salt
1 garlic clove, peeled and crushed

Place into the oven for 20-25 minutes until tender and browned at the edges

Meanwhile, add the breadcrumbs, parsley, thyme, oregano, olive oil and Parmesan to a bowl and mix well

120g of breadcrumbs
2 tbsp of flat-leaf parsley, chopped
1 tsp thyme
1 tsp dried oregano
3 tbsp of olive oil
30g of Parmesan

Once tender, remove the cauliflower from the oven and toss with the crumb mixture. Place back on the baking tray and set aside. Increase the oven temperature to 220˚C/gas mark 7

Place a heavy-based pan over a high heat and add olive oil. Once hot, add the chicken breasts and cook until golden, approximately 2-3 minutes. Turn and repeat to cook the opposite sides

1 tbsp of olive oil

Transfer the breasts to an oven dish and bake for 10–12 minutes, or until the chicken is cooked through. 5 minutes before the chicken is ready, return the cauliflower to the oven

Remove the breasts and cauliflower from the oven and divide onto 4 plates. Serve immediately

Discover more:

Share recipe

Colin McGurran

Colin McGurran began his career with a burning ambition to own a red Mercedes. Almost 20 years on and he has fulfilled that ambition and much more besides.