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Gourmet family meal in a flash! If you do not want to use Parma ham, use streaky, rindless bacon and if you do not eat pork at all, use smoked beef slices. You may just need to roll or pound them a little thinner before using them. And then Bob's your uncle! Same delectable taste without the Parma!

Chicken & Mushrooms in Parma Ham


  • 30 ml olive oil
  • 250 g white button mushrooms, finely sliced
  • 15 ml butter
  • 45 ml cake flour
  • 90 ml dry white wine
  • 150 ml cream
  • 125 ml grated mozzarella cheese
  • salt and freshly-milled black pepper, to taste
  • finely chopped garlic and parsley
  • 4 chicken breast fillets
  • lemon juice
  • 8 slices Parma ham
  • lemon slices
  • whole thyme sprigs


Heat the oil in a pan and add the mushrooms. Sauté until juicy then add the butter. When it has melted, add the flour and stir. Whisk in the wine and cream and stir until thickened. Cook until the mixture has reduced and thickened to a rich, really thick sauce. Remove from heat add the cheese and season to taste with salt, pepper, garlic and parsley.

Now make a long, deep cut into the sides of each chicken fillet to butterfly. Push the fillets open and flatten it between two sheets of plastic. Lightly roll it thinner with a rolling pin, taking care not to tear the flesh. Remove from plastic and sprinkle with lemon juice and season to taste. Divide the mushroom mixture equally amongst the fillets and fold the meat over the filling. Roll two slices of Parma ham around each fillet to enclose the filling. Secure with toothpicks.

Place a layer of lemon slices and thyme sprigs into a baking tray and arrange the chicken rolls on top.

Drizzle with olive oil and bake in the oven, preheated to 190º C for 20 – 30 minutes or until the breasts are just cooked through but not dry and tough. Remove from the oven and allow to rest for 5 minutes. Slice the breasts into thick slices (if you plan to serve 6) or leave whole (if you're 4) and serve with any accompaniment of your choice.

Serves 4 - 6.