Rolled Stuffed Chicken Breasts

Amy Massey
by Amy Massey
2 Servings
45 min

This dish is a real show stopper and perfect for a date night or dinner parties. It looks beautiful on the plate and really isn't that difficult to make.

The chicken is stuffed with asparagus, salty parma ham and gooey mozzarella that melts perfectly in the centre.

The spinach and sundried tomato is cooked in a simple white wine reduction and the fresh flavours are a perfect representation of spring time!

This is a great dish if you want to go carb-free but also works great served alongside roasted new potatoes or a freshly cooked tagliatelle.

So why not give it a try? Unleash your inner master chef and show off your playing skills!

Perfectly presented slices of chicken breast, stuffed with parma ham and mozzarella and served alongside wilted spinach and sundried tomatoes.

Goes great with roasted baby potatoes.

And washed down with a cold glass of white would be rude not to!

Rolled Stuffed Chicken Breasts
Recipe details
  • 2  Servings
  • Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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  • 2 chicken breasts
  • 4 slices parma ham
  • 125g ball of mozzarella
  • 8 fresh basil leaves
  • 2 asparagus tips
  • 75g plain flour
  • 75g unsalted butter
  • 1 tablespoon olive oil
  • 50ml dry white wine
  • 75ml chicken stock
  • 200g baby leaf spinach
  • 200g sundried tomatoes
  • Salt & Pepper

Place each chicken breast between 2 sheets of cling film and pound with a rolling pin until flattened. Each breast should be around 5mm in thickness.
Season the chicken well with salt & pepper.
Place 2 slices of parma ham on top of each chicken breast, followed by half of the mozzarella per chicken breast and half of the basil leaves.
Place one asparagus tip on top of each chicken breast.
Take one end of the chicken breast and slowly roll it up tightly in a horizontal direction, so that all of the filling is tightly enclosed.
Secure each chicken breast with toothpicks or some string.
Roll each piece of chicken in the flour to coat evenly.
Heat the oil and half of the butter in a frying pan, until the butter has melted.
Add the chicken and sauté over a low heat for 15 minutes, turning regularly to ensure it is cooked evenly.
Remove the chicken from the pan and keep warm by covering with some foil.
Add the wine & chicken stock to a medium saucepan and bring to a boil. Allow to simmer for 3 minutes.
Add the remaining butter and whisk until emulsified and glossy.
Add the spinach & sundried tomatoes to the saucepan and simmer for 2 minutes or until the spinach has wilted.
Remove the toothpicks/chicken from the chicken and slice evenly. You should aim for about 20mm thickness in each slice.
Serve alongside the spinach & tomatoes and drizzle with the white wine sauce.
  • You will need a sharp knife to slice the stuffed cooked chicken breast evenly for the perfect presentation.
Amy Massey
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