Prosciutto di Parma is an authentic Italian product and a delicious accompaniment for meals this summer.


  • 50g black olives, pitted and chopped

  • 100g fresh ricotta cheese, full cream

  • 6 sun dried tomatoes, thinly sliced

  • 10g porcini mushrooms, soaked in water, drained & chopped

  • 1 whole egg, free range

  • 50g grated Parmigiano Reggiano

  • 4 chicken breast, skin on

  • 8 slices Prosciutto di Parma

  • 1⁄4 cup extra virgin olive oil

  • 20g unsalted butter

  • 100g basil pesto

  • Salt & pepper


  • 1.

    Pre-heat oven to 180C force fan.

  • 2.

    Mix olives, ricotta, sun dried tomatoes, porcini mushrooms, egg and Parmigiano Reggiano, then add salt and pepper, stir well to combine.

  • 3.

    Trim chicken breast and remove excess fat if needed. Make a small incision with a knife underneath the tenderloin to create a pocket to stuff the ricotta filling. Then wrap each breast with 2 prosciutto slices.

  • 4.

    Add a little olive oil and butter in a frying pan. When hot add the chicken to the pan and sear for up to 2-3 mins until golden. Turn the chicken, then place the pan in the oven and cook for further 15 mins. When ready allow the chicken to rest for up to 3-4 mins before serving.

  • 5.

    Carve the chicken breast in half with a sharp knife and dress with basil pesto.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1410kj
  • Fat Total 130g
  • Saturated Fat 32g
  • Protein 56g
  • Carbohydrate 6g
  • Sugar 2g
  • Sodium 1726mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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