Parma Ham and Chicken Escalope

A super easy weekday meal which carries all the wow-factor of something much harder


Recipe adapted from Philadelphia (an amazing place for recipes – providing you like philly!)

An aromatic dish which is definitely worth the few extra minutes it takes standing over the stove – but you could chuck it in the oven if you really want!

To serve 3 I used:

3 boneless chicken breasts

120g Garlic & Herb Soft Cheese

4-6 Slices Parma Ham (I may or may not have been nibbling from the pack as I went so I’m not sure how many actually went in the dish…)

4 tbsp dry white wine

1 tbsp olive oil

180g tagliatelle

few handfuls fresh rocket


Place the chicken breasts on a chopping board and cover with cling film


Using a rolling pin or mallet flatten them (perfect ‘I’ve had a crappy day I need to unleash some anger’ therapy)


Place a slice of parma ham over each chicken breast (or as much as you need to cover it.. I used it liberally as I’m sure you all know my adoration for continental meats)


Slather over a layer of soft cheese


Aaaaaaaand roll up tightly and secure with a cocktail stick!

In a large, heavy based frying pan (ideally one with high-ish sides and a lid, there’s a lot of spitting and splattering in this next bit) heat the oil and carefully add the chicken rolls. Cook for about 3 minutes, turning occassionally so they’re browned on all sides

Gently add the wine (this is the messy bit) and simmer for a minute


Place the lid on and simmer for 10-15 minutes, turning occassionally

(This was where I made all the mess – just make sure you use a lid and you should be fine!)

Meanwhile, cook your tagliatelle

I also mixed in a bit of the garlic & herb soft cheese and some chopped olives into the tagliatelle, but you can serve it with just olive oil and parmesan if you like


Add a handful of fresh rocket and you’re ready to roll!


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