Best 5 Parma Wrapped Chicken With Mediterranean Vegetables Recipes

Are you looking for a delightful and easy-to-make meal that fuses the flavors of Italy and the Mediterranean? Look no further! Parma-wrapped chicken with Mediterranean vegetables is a culinary masterpiece that combines tender chicken enveloped in flavorful Parma ham with a medley of sun-kissed vegetables. This dish is not only delicious but also bursting with visual appeal, making it perfect for special occasions or intimate gatherings. With its tantalizing combination of textures and flavors, it is sure to impress even the most discerning palate. So, grab your apron and let's dive into the journey of creating this delectable dish!

Let's cook with our recipes!

CHICKEN WRAPPED IN PARMA HAM

Chicken wrapped in Parma ham image

Plump chicken breast fillets are wrapped in parma ham, then sauteed to crisp and cook through, then served with a rich tomato sauce with garlic, black olives and capers.

Provided by lfarrow19

Time 25m

Yield Serves 4

Number Of Ingredients 13

Ingredients

4 skinless medium chicken breast fillets
salt and freshly ground black pepper
12 small sage leaves
8 slices Parma ham
2 tbsp sunflower oil
3 tbsp olive oil
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
400g can Cirio Cherry Tomatoes
I tbsp SuperCirio Tomato Puree
8 black olives, pitted and sliced
1 tbsp capers
sage leaves for decoration

Steps:

Trim chicken breast fillets and lay on a board or worktop. Remove inner fillets and reserve. Season all pieces with salt and freshly ground black pepper. Lay sage leaves along the length of large fillets. Replace inner fillets to enclose sage.
Wrap each fillet neatly with Parma ham. Heat sunflower oil in a pan and fry wrapped chicken breasts over medium heat all over to brown ham and cook chicken through - about 5 minutes - depending on size of fillets.
Meanwhile make the sauce. Heat remaining oil in a pan and fry onion and garlic over gentle heat to soften but not brown. Add Cirio Cherry Tomatoes and SuperCirio Tomato Puree and bring to bubbling. Cook 2-3 minutes to reduced slightly. Stir in black olives and capers and season.
Serve fillets whole, or halved, with sauce poured around. Decorate with sage leaves.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES

Mediterranean chicken with roasted vegetables image

A healthy dish, full of sunshine flavours

Provided by Good Food team

Categories Dinner, Lunch

Time 55m

Number Of Ingredients 9

Ingredients

250g baby new potatoes, thinly sliced
1 large courgette, diagonally sliced
1 red onion, cut into wedges
1 yellow pepper, seeded and cut into chunks
6 firm plum tomatoes, halved
12 black olives, pitted
2 skinless boneless chicken breast fillets, about 150g/5oz each
3 tbsp olive oil
1 rounded tbsp green pesto

Steps:

Preheat the oven to 200C/ Gas 6/fan oven 180C. Spread the potatoes, courgette, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
Mix the olive oil and pesto together until well blended and spoon evenly over the chicken. Cover the tin with foil and cook for 30 minutes.
Remove the foil from the tin. Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 568 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 2.16 milligram of sodium

PARMA WRAPPED CHICKEN WITH MEDITERRANEAN VEGETABLES

Parma Wrapped Chicken with Mediterranean Vegetables image

This is the simplest, most-delicious chicken recipe, anyone can make it!

Provided by BettyBoothroyd

Categories Italian Recipes

Time 1h15m

Yield 2

Number Of Ingredients 12

Ingredients

½ pound baby red potatoes, cut in half
1 zucchini, halved lengthwise and cut into 1 inch slices
1 red onion, cut into 1/2-inch thick wedges
2 red bell peppers, cut into 1 inch pieces
12 cherry tomatoes
2 tablespoons minced garlic
½ teaspoon dried thyme leaves
¼ teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 (5 ounce) skinless, boneless chicken breast halves
4 (1/2 ounce) slices thinly sliced prosciutto di Parma

Steps:

Preheat oven to 400 degrees F (200 degrees C).
MIx potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. Toss vegetable mixture and season with salt and pepper. Pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.
Roast vegetables in preheated oven until tender, about 15 minutes.
Season chicken with salt and pepper. Wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.
Remove chicken from the baking dish to cool for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 41.6 g, Cholesterol 105.3 mg, Fat 27.1 g, Fiber 7.9 g, Protein 41.4 g, SaturatedFat 6.5 g, Sodium 730.9 mg, Sugar 10.1 g

CRISPY ROLLED CHICKEN PARMA RECIPE BY TASTY

Crispy Rolled Chicken Parma Recipe by Tasty image

Here's what you need: olive oil, garlic, chili flake, crushed tomato, salt, black pepper, fresh basil, chicken breasts, salt, black pepper, ham, mozzarella cheese, panko breadcrumbs, grated parmesan cheese, dried oregano, all-purpose flour, eggs, oil, fresh mozzarella cheese

Provided by Kiano Moju

Categories Dinner

Yield 4 servings

Number Of Ingredients 19

Ingredients

2 tablespoons olive oil
3 cloves garlic, thinly sliced
½ teaspoon chili flake
28 oz crushed tomato, 1 can
salt, to taste
black pepper, to taste
¼ cup fresh basil, chiffonade, plus more for garnish
4 chicken breasts
salt, to taste
black pepper, to taste
8 slices ham, halved
8 slices mozzarella cheese, halved
1 cup panko breadcrumbs
½ cup grated parmesan cheese
2 teaspoons dried oregano
1 cup all-purpose flour
4 eggs, beaten
oil, for frying
8 oz fresh mozzarella cheese, 1 ball, sliced

Steps:

Heat a large sauté pan over medium heat. Add olive oil, garlic, and chile flakes. Stir, cooking until the garlic is lightly golden and fragrant, about 2-3 minutes.
Add the crushed tomatoes and season with salt, black pepper, and basil. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally. Set aside.
On a clean work surface, butterfly the chicken breasts.
Cover with plastic wrap, and use a rolling pin or meat mallet to pound out the chicken to ¼-inch (6-mm) thick.
Season each side with salt and black pepper.
With the cut side of the chicken facing up, arrange a flat layer of 4 half slices of ham, followed by 4 half slices of mozzarella.
Roll toward you, starting the with the thickest part of the chicken. Wrap tightly in plastic wrap and chill in the fridge for 30 minutes.
Place the panko in a wide, shallow bowl, and add the Parmesan cheese and oregano. Stir to incorporate. Prepare two more wide bowls with the flour and the beaten egg.
Unwrap the chicken and dredge in the flour, eggs, then bread crumbs.
Heat the oil in a large pot until it reaches 325°F (170°C). Add the chicken, two rolls at a time, and cook about 5 minutes per side or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (74°C), you can finish cooking the chicken in an oven set to 325°F (170°C) until that temperature is reached.
Place the fried chicken in an ovenproof dish. Spoon the tomato sauce over the top, saving some for serving.
Arrange fresh mozzarella slices on top.
Broil on the center rack for 8-10 minutes, until the cheese is melted and has small brown bubbles.
Garnish with fresh basil and serve with the reserved tomato sauce alongside.
Nutrition Calories: 1823 Fat: 156 grams Carbs: 63 grams Fiber: 5 grams Sugars: 11 grams Protein: 46 grams
Enjoy!

PARMA WRAPPED CHICKEN WITH MEDITERRANEAN VEGETABLES

Parma Wrapped Chicken with Mediterranean Vegetables image

This is the simplest, most-delicious chicken recipe, anyone can make it!

Provided by BettyBoothroyd

Categories Italian Recipes

Time 1h15m

Yield 2

Number Of Ingredients 12

Ingredients

½ pound baby red potatoes, cut in half
1 zucchini, halved lengthwise and cut into 1 inch slices
1 red onion, cut into 1/2-inch thick wedges
2 red bell peppers, cut into 1 inch pieces
12 cherry tomatoes
2 tablespoons minced garlic
½ teaspoon dried thyme leaves
¼ teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste
2 tablespoons olive oil
2 (5 ounce) skinless, boneless chicken breast halves
4 (1/2 ounce) slices thinly sliced prosciutto di Parma

Steps:

Preheat oven to 400 degrees F (200 degrees C).
MIx potatoes, zucchini, onion, bell peppers, and tomatoes into a large bowl; add garlic, thyme, and red pepper flakes. Toss vegetable mixture and season with salt and pepper. Pour olive oil over the vegetables and toss to coat; pour into a glass baking dish. and bake in preheated oven for 15 minutes.
Roast vegetables in preheated oven until tender, about 15 minutes.
Season chicken with salt and pepper. Wrap each breast with two slices of prosciutto and secure prosciutto in place with toothpicks; place atop he vegetables and continue baking until the chicken has firmed and is no longer pink in the center, about 30 minutes.
Remove chicken from the baking dish to cool for 5 minutes. Divide the roasted vegetables among two dinner plates. Remove toothpicks from chicken; cut each piece of chicken into five diagonal slices. Fan the chicken out on top of the vegetables.

Nutrition Facts : Calories 570.2 calories, Carbohydrate 41.6 g, Cholesterol 105.3 mg, Fat 27.1 g, Fiber 7.9 g, Protein 41.4 g, SaturatedFat 6.5 g, Sodium 730.9 mg, Sugar 10.1 g

Tips:

To ensure even cooking, use a meat mallet to flatten the chicken breasts to an even thickness.
For a crispy crust, make sure the chicken breasts are well coated in breadcrumbs before baking.
To prevent the chicken from drying out, bake it at a high temperature for a short amount of time.
For a more flavorful dish, use a variety of vegetables in the Mediterranean vegetable mixture.
To save time, use pre-cut vegetables or a frozen Mediterranean vegetable mix.

Conclusion:

Parma-wrapped chicken with Mediterranean vegetables is a delicious and healthy meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, and the vegetables are tender and colorful. This dish is also a great way to get your daily dose of protein and vegetables. Serve it with a side of rice or pasta, and enjoy!