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

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.

You might want to check out my post on how to stuff a chicken fillet and a very similar recipe but using Pancetta instead of Parma Ham.

Parma Wrapped Chicken Stuffed with Apricots - Served with Stilton Sauce

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

Yield: 2

Parma Wrapped Chicken Stuffed with Apricots - served with Stilton Sauce

Be sure to use double (heavy) cream for this otherwise your sauce may well split.


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

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.

Lightly season with pepper on both sides and only one side with salt. The side you are going to wrap the Parma ham around won't need salt as the ham is salty.

Chop the apricots into small dice and place in the center of the fillet. Roll it over and use Parma ham to wrap in to a parcel. Repeat with the second fillet.

Place the chicken fillets into a shallow baking dish and drizzle with olive oil.

Put into your preheated oven for about 25 minutes or until cooked through. Remember, as they are thin they will cook quicker than normal.

Now you can make the sauce:
Heat a little olive oil in a small saucepan. Gently cook the shallots until they are tender - about 10 minutes but don't let them colour.

Cut the Stilton into chunks and add that to the saucepan. Let it melt for a few minutes. Stir using a wooden spoon. Remove from the heat to cool  before adding in almost all of the cream. Let it cook on a gentle heat until the cheese has melted. If the cheese is too hot the sauce will split.

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.

Add a little black pepper and turn off the heat till your ready to serve.

When the chicken is done you can heat the cheese sauce through.
Created using The Recipes Generator


  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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