Edam and Tomato Chicken Parcels

READY IN: 40mins
Recipe by English_Rose

Chicken breasts stuffed with Edam cheese, semi-dried tomatoes and wrapped in Italian Ham. This is a great entertaining recipe as it can be prepared ahead and cooked last minute.

Top Review by Dr. Jenny

DH and I made these delicious chicken parcels for my aunt's birthday dinner tonight. We all really enjoyed this dish. The prep was pretty easy, but looked like it took a lot longer to make. The sundried tomato/Edam stuffing was really delicious. I wasn't sure if the recipe was calling for fresh or dried thyme, so I used fresh, but used a little more than the recipe called for just in case it called for dried. We actually had enough stuffing to stuff a little over 2 lbs of chicken. I served with a side of roasted asparagus with thyme. Thank you for making my aunt's dinner special. Made for ZWT6.

Ingredients Nutrition


  1. Preheat the oven to 400°F Remove the small fillet from the underside of each chicken breast and set to one side. Using a sharp knife make a vertical cut down the length of each chicken breast, but not all the way through to form a pocket.
  2. In a small bowl, mix together the Edam, tomatoes, thyme and season well.
  3. Spoon the Edam mixture into each chicken breast pocket. Fold over the flaps of the pocket and cover with the reserved chicken fillets to enclose the filling.
  4. Wrap 1 ½ slices of prosciutto around each breast.
  5. Heat a non-stick frying pan or griddle pan, lay in the chicken and sear for 2 minutes each side until golden. Transfer to the oven and cook for 12-15 minutes or until the chicken is cooked through.
  6. Slice each chicken breast in half on the diagonal and serve straight away with your choice of accompaniment(s).

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