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Parma Wrapped Stuffed Chicken

Chicken fillets, wrapped in Parma ham and stuffed with apricots - simple and yet so good.

Parma Wrapped Chicken Stuffed with Apricots - Served with Stilton Sauce

Parma Wrapped Stuffed Chicken

The Stilton sauce goes really well with the sweetness of the apricots. To serve, you will, of course, need nice big fat chips and lots of them and a side salad.

Paul (the husband) had this in a restaurant we went to a while back and ever since he's been on to me to make it, so here it is!

How to Stuff a Chicken Fillet

Sandwich the fillet between two sheets of cling film.

Chicken fillet between cling film

Bash until flat - not too hard or you will tear the fillet.

Flattened chicken fillet between cling film

Now you can stuff the chicken and then wrap it in Parma ham this will stop it from falling apart when it's cooking.

Wrap tightly with cling film and store in the fridge for at least 30 minutes before cooking; although you will need to bring it to room temperature first.

Chicken wrapped in parma ham

Tasty and Delicious Chicken Recipe!

Yield: 2
Author: Jan Bennett
Chicken Wrapped in Parma Ham with Apricots

Chicken Wrapped in Parma Ham with Apricots

Be sure to use double (heavy) cream for this otherwise your sauce may well split.
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min


You will need clingfilm and something flat and bashable!
  • 2 skinless chicken fillets - nice big ones
  • 4 slices of Parma ham
  • about 6 to 8 apricots - not fresh, you want the soft dried ones for this
  • salt and white pepper to season
  • olive oil for drizzling
For the Stilton Sauce
  • 10ml (a small amount) of olive oil
  • 1 shallot - finely chopped
  • 100ml double cream
  • 150g Stilton cheese
  • freshly ground black pepper


Preheat the oven to 200C/400F or Gas 6
  1. Place a chicken fillet between cling film and bash it out till it's flat - don't go too mad as you don't want it to tear.
  2. Lightly season with pepper on both sides.
  3. Chop the apricots into small dice and place them in the centre of the fillet. Roll it over and use Parma ham to wrap it into a parcel. 
  4. Repeat with the second fillet.
  5. Place the chicken fillets into a shallow baking dish and drizzle with olive oil.
  6. Put into your preheated oven for about 25 minutes or until cooked through. 
  7. Remember, as they are thin they will cook quicker than normal.
Make the sauce
  1. Heat a little olive oil in a small saucepan. Gently cook the shallots until they are tender - about 15 minutes but don't let them colour.
  2. Cut the Stilton into chunks and add that to the saucepan. Let it melt for a few minutes. Stir using a wooden spoon. 
  3. Remove from the heat to cool before adding in almost all of the cream. 
  4. Let it cook on a gentle heat until the cheese has melted. If the cheese is too hot the sauce will split.
  5. See what sort of thickness it is and add the rest of the cream if you need to. 100ml is normally about right for that amount of cheese. The sauce should be thick 'ish' - not thin and watery.
  6. Add a little black pepper and turn off the heat till your ready to serve.
  7. When the chicken is done you can heat the cheese sauce through.
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  1. First, it kinda looks like gordon blue... with additional ingredient of apricots, but for sure, it's not :)


  2. Oh my....this sounds wonderful! Thanks for sharing. Stacy

  3. Tasty meal!

    There's only 3 chippies in the entire state of Georgia and your chips reminded me of how much I miss proper fish & chips haha

  4. Every single ingredient is my favourite, and omigod, the Stilton sauce, simply heavenly!

  5. That looks amazing. Do you want to pop up to Leeds and cook tea for me? Ta.

  6. What a fantastic dinner - the sauce is killing me.

  7. You've been v. busy while I have been away, it all looks very delicious Jan!

  8. Wowow. It looks truly amazing. Thanks for sharing this recipe!

  9. Looks delicious. I love the combo of meat and fruit!

  10. I must say, this is truly a delicious looking meal.


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