Many years ago my dear old Dad made the most delicious dinner. I had come home from University very hungry and he had made pork chops with a twist. Instead of cooking stuffing on the side of the dish he decided to spread the stuffing over the top. Now I don’t know whether it’s because I was a poor hungry student or if it was a tasty meal. I think it’s the later statement that’s true.
Nowadays I can no longer eat meals like this one. I discovered a slight gluten intolerance so shop brought stuffing has gone from our cupboards. To be honest, I much prefer making my own. I had been thinking about this meal a lot lately and I decided to try it with chicken. Oh my goodness, it was just as yummy as my Dad’s pork chop version. My little family and I loved this one and it’s a definite for future dinners too.
- Sharp knife
- Chopping board
- Small mixing bowl
- Baking tray
- Chicken Breast x 4
- Sage x 10 leaves
- Onions x 1
- Ground flaxseed or ground almond x 4 tbsps
- Olive oil x 20mls
- Salt and pepper to taste
- Parma ham 8 slices
- Preheat the oven to 180°C or gas mark 5.
- Peel then slice and dice the onion.
- Chop the sage into small pieces.
- Put a small frying pan onto a high heat on the hob.
- Add oil to the base of the pan.
- Once the pan is hot fry the onion for 3 – 5 minutes or until it starts to soften.
- Then add in the sage and fry for a further minute.
- Put these ingredients into the small mixing bowl.
- Add in the ground flaxseed or ground almonds, olive oil and salt and pepper to taste.
- Mix all of these ingredients together.
- Set the mixture to one side.
- Slice the chicken breasts down the middle and open them out.
- Spoon out a quarter of the stuffing onto the bottom half of the breasts.
- Fold the breasts back over and wrap in the Parma ham.
- Place on a baking tray.
- When the oven has preheated put the chicken into the oven for 25 – 30 minutes or until the juices from the chicken have run clear.
- Leave to rest for about 5 – 10 minutes.
- Then serve with roast vegetable and enjoy.
Chicken with Sage and Onion Stuffing wrapped in Parma Ham was a success in our house. My husband Howard, son Ted and I love roast chicken but the stuffing made it extra tasty. It’s a great meal if you would like a quicker Sunday lunch. It means you won’t have to cook a whole bird. Plus it makes a good mid week roast chicken dinner as well. However you decide to cook this dish, as always, please enjoy. Thank you xxx