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Mary Berry Chicken Wrapped in Parma Ham Recipe
Saim Thour

Mary Berry Chicken Wrapped in Parma Ham Recipe

A comforting and elegant chicken dinner featuring juicy chicken breasts wrapped in Parma ham, baked with potatoes, mushrooms, onions, and a creamy white wine and Reblochon cheese sauce. This easy one-pan recipe is perfect for weeknight dinners or special occasions.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 People
Course: Main Course
Cuisine: british
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 6 small skinless boneless chicken breasts
  • 8 slices Parma ham
  • 2 onions thinly sliced
  • 500 g new potatoes thickly sliced
  • 2 tbsp olive oil
  • 2 garlic cloves finely grated
  • 200 g button mushrooms
  • 200 ml white wine
  • 150 ml chicken stock
  • 100 ml double cream
  • 115 g Reblochon cheese rind removed and diced
  • 100 g cream cheese
  • 1 tbsp Dijon mustard
  • 1 tbsp grainy mustard optional
  • Juice of ½ lemon
  • 2 tbsp chopped fresh parsley
  • 2 tbsp chopped fresh tarragon
  • 1 tbsp chopped fresh thyme
  • Salt and freshly ground black pepper

Equipment

  • Sharp Knife
  • Chopping Board
  • Mixing Bowl
  • Measuring Spoons
  • Frying pan or ovenproof pan
  • Large roasting tin or baking dish

Method
 

  1. Preheat the oven to 200°C (180°C Fan/Gas 6).
  2. Mix the cream cheese with garlic, herbs, salt, and pepper.
  3. Cut a pocket into each chicken breast and fill with the cream cheese mixture.
  4. Wrap each chicken breast with Parma ham.
  5. Sear the chicken in olive oil until lightly golden on both sides.
  6. Roast the potatoes, onions, garlic, and ham pieces for about 25 minutes.
  7. Add mushrooms, white wine, chicken stock, cream, and Reblochon cheese.
  8. Place the wrapped chicken on top and bake for another 20–25 minutes, or until fully cooked.
  9. Stir in the mustard, lemon juice, and remaining herbs.
  10. Rest the chicken for a few minutes, slice if desired, spoon over the creamy sauce, and serve hot.

Notes

  • Boneless chicken thighs can be used but may need 5–10 extra minutes of cooking.
  • Brie or Camembert are great substitutes for Reblochon cheese.
  • Fresh herbs provide the best flavour.
  • Do not overcook the chicken to keep it juicy.
  • This recipe can be prepared a few hours ahead and refrigerated before baking.
  • Not suitable for freezing.