Taleggio stuffed chicken is an easy but impressive main dish that is perfect for dinner parties. Simple chicken breast fillets are made extra special by stuffing them with tangy Taleggio cheese before wrapping in salty Parma ham. This dish is quick and easy, and can be prepared, stuffed and wrapped in advance, leaving only a little cooking required before serving. Taleggio is a northern Italian cow’s milk cheese. It has a soft texture and strong and punchy aroma, but a mild and creamy favour. It melts beautifully and works well in toasted sandwiches, pasta bakes, and as a pizza topping. To be called Taleggio, the cheese must be made in the Italian regions of Lombardy and Piedmont, but can be easily found in most supermarkets. Keeping with the Italian theme, Parma ham, or prosciutto di Parma, is an Italian, dry cured ham, cured for a minimum of 12 months. It is popularly served as it is, as part of an antipasti platter, but also makes a great alternative to bacon. If you want an impressive dinner party recipe that is easy to make but delivers great results, then this Taleggio stuffed chicken is for you.
- 6 boneless chicken fillets
- 100g Taleggio cheese or mozzarella, cut into 6 thin slices
- 12 small sage leaves
- 6 slices Parma ham
- 2tbsp olive oil
- Juice of 2 lemons
- 45g walnuts, chopped
Slice a horizontal pocket into each of the chicken fillets. Cover in cling film. Using a rolling pin, flatten each one so they’re half their original thickness.
Stuff the cheese into each pocket with a sage leaf. Then wrap each in a slice of Parma ham, securing with a cocktail stick.
Heat the oil in a large frying pan over a medium heat. Add the chicken and cook for 3 mins, then turn it. Add the remaining sage leaves to the pan and cook for 3 mins more. Add the lemon juice and walnuts, and gently heat for 1 min.