Creamy Stuffed Chicken

Calories: 342 Preparation: 10 mins Cooking: 30 mins Serves: 4
Creamy Stuffed Chicken


  • 50g/2oz soft (medium fat) cheese
  • 1 (85g) bag watercress, finely chopped
  • 1 small clove garlic, crushed
  • 4 chicken breast fillets, skinless
  • 4 slices Parma ham
  • 15ml/1 tbsp olive oil
  • 60ml/4 tbsp marsala wine
  • 150ml/¼pt chicken stock
  • 60ml/4 tbsp double cream
  • salt and freshly ground black pepper


Mash the cheese with half the watercress, garlic and salt and pepper. Use a knife to make a slit along one side of each chicken breast to make a pocket, fill with the cheese then wrap the parma ham around the chicken, tucking the loose ends of ham underneath.

Heat the oil in a frying pan add the chicken and cook for 8 mins, turning it over once until the ham is golden. Add the marsala to the pan, sauté for 1 minute, stir in the stock, then cover the pan with a baking sheet or foil and simmer for 15-20 mins or until tender and cooked through.

Transfer the chicken to a plate and keep warm. Simmer the liquid to reduce, until it becomes syrup. Stir in the remaining watercress and cream and bring to the boil. Simmer for 1 minute, then remove from the heat and season to taste. Serve with crushed potatoes and green beans.

Fat: 17.5g Saturated Fat: 7.4g Carbohydrate: 2g Protein: 41g Fibre: 0.4g Salt: 1.16g

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