Chicken Breast with Parma Ham, Sage and Mozzarella

Chicken Breast with Parma Ham, Sage and Mozzarella

Chicken breast are perfect pillows for filling with many different flavours. Cheeses that melt well such as emmental, gruyere, stilton and mozzarella all work well. The flavours used here are very much Italian and I like to serve it with pasta and a green vegetable or salad leaves like rocket, watercress or baby spinach.

6 Portions
Prep: 15 minutes
Cook: 10-15 minutes


Chicken Breast:

  • 6 skinless chicken breast
  • 6 slices of Parma ham, (thinly sliced)
  • 180g mozzarella
  • 6 sage leaves

To Cook

  • Olive oil


  • 2 eggs, beaten
  • 60g plain flour
  • 180g breadcrumbs
  • 2 tbsp shredded basil leaves
  • 2 tbsp parmesan, coarsely grated
  • maldon salt and freshly ground pepper

To Serve

  • Fettucinie (fresh or shopped bought) tossed with butter with a little walnut oil (optional), garlic, lemon zest and roughly chopped walnuts
  • Purple Sprouting Broccoli with sage and tomato concasse (see recipe) or Sautéed Spinach or Rocket leaves
  • 2 tsp parmesan shavings


  1. Chicken Breast: Place the chicken breast on a work top so that the side which was cut from the bone is facing up. From the centre of the fillet make an incision with a knife through the meat so as to open it up being careful not to cut through it and leaving it intact on the sides and top. Repeat this on the other side, then flatten them out slightly with a mallet or rolling pin, being careful as not to tear the skin.
  2. Place the Parma Ham out on a work top, place a sage leaf in the centre of each slice followed by a piece of mozzarella. Roll the Parma ham so as to seal in the mozzarella and sage leaf. Place the rolled Parma ham in the centre of each flattened breast of chicken and bring in the sides of the breast so as to seal the filling in. Set aside.
  3. Breadcrumbs: Place the flour, eggs and breadcrumbs into 3 separate bowls or containers. Season the flour with a little salt and pepper. Add the basil leaves and grated parmesan to the breadcrumbs and distribute them well. Roll the breast of chicken firstly in the flour, then the eggs and finely the breadcrumbs so that they are well coated. Place the crumbed breast on a tray and cover with cling film and refrigerate until ready to cook.
  4. To Cook: Pour olive oil into a frying pan so that it is just over 1 cm deep. Place the pan over a moderately high heat. When the pan is hot add the chicken breast to the pan, reduce the temperature slightly and leave them to cook for 5-7 minutes then turn them over (they should be golden brown) cook the breast for a further 5-7 minutes. Remove the breast from the pan and serve or keep them warm in a low oven.
  5. To Serve: Place the broccoli, or green vegetable of your choice in the centre of each plate, place a little fettucinni on top. Place the chicken breast on a chopping board and slice them into 5 even pieces each ( its a good idea to slice it in the centre first to check if it is cooked through, if not place them in the oven for a few minutes). Place the chicken breast across the centre of the pasta so that the slices over lap slightly. Sprinkle a few parmesan shavings around each plate. Serve.