Creamy stuffed chicken breast

(21 ratings)
Creamy stuffed chicken breast
Creamy stuffed chicken breast
  • Serves: 4

  • Prep time:

  • Cooking time:

    (may need 5 mins extra)
  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

This Italian-inspired creamy stuffed chicken with Parma ham and watercress is a real treat with crushed potatoes and green beans


  • 50g/2oz medium fat, soft cheese like Philadelphia
  • 1 (85g) bag watercress, finely chopped
  • 1 small clove garlic, crushed
  • 4 chicken breast fillets, skinless
  • 4 slices Parma ham
  • 1tbsp (15ml) olive oil
  • 4tbsp (60ml) marsala wine
  • 150ml/1/4pt chicken stock
  • 4tbsp (60ml) double cream
  • Salt and freshly ground black pepper


  1. Mash the cheese with half the watercress, garlic and salt and pepper.
  2. Use a knife to make a slit along one side of each chicken breast and make a pocket. Fill with the cheese then wrap the Parma ham around the chicken, tucking the loose ends of ham underneath.
  3. Heat the olive oil in a frying pan. Add the chicken and cook for 8 mins, turning each breast over once until the ham is golden.
  4. Add the marsala wine to the pan, sauté for 1 min, stir in the stock, then cover the pan with a baking sheet or foil and simmer for 15-20 mins or until tender and cooked through. Transfer the chicken to a plate and keep warm.
  5. Simmer the liquid to reduce until it becomes syrup. Stir in the remaining watercress and cream and bring to the boil. Simmer for 1 min, then remove from the heat and season to taste. Serve with crushed potatoes and green beans.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 342(kcal)
  • Fat 17.5g
  • Saturates 7.4g
  • Salt 1.2g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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(21 ratings)

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