Parma-Wrapped Chicken

READY IN: 45mins
Recipe by English_Rose

A tangy tomato filling inside Parma ham wrapped chicken breasts makes a fast and fabulous no-fuss supper dish. Perfect for a mid-week meal!

Top Review by Garlic Chick

Easy and yummy. I have made this three times and loved it every time. I make it with the following changes: first, I use thyme because I grow my own and it seemed like it would go with this dish, second I use sour cream instead of creme fraiche, last I usually use boneless skinless chicken tenderloins instead of the larger breasts. I love the flavors of this dish - big hit. One suggestion with this dish is to take out the breasts once it has cooked through and then thicken the broth with anything--corn starch, potatoes, flour, whatever to get the wine sauce to stay on the chicken once I put it on my plate. I did thicken the sauce on my third try and was happy with the results. Great with other Italian or Spanish dishes! Thanks for posting.

Ingredients Nutrition


  1. Preheat the oven to 350°F
  2. Lay out the chicken breast and season with salt and freshly ground black pepper.
  3. Spread the sun-dried tomatoes evenly between the two breasts and top with 2 sage leaves on each.
  4. Wrap 2 slices of Parma ham around each chicken breast and transfer them to an ovenproof dish.
  5. Pour over the wine and cover with kitchen foil.
  6. Cook for 30 minutes. If you prefer a golden top, remove the foil for the last 5 minutes of cooking time.
  7. Remove the chicken from the foil and keep warm. Stir the crème fraîche into the cooking juices, to give a loose creamy sauce.
  8. Season and serve immediately with the chicken breasts.

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