Creamy stuffed chicken

Calories: 342  Preparation: 10 mins  Cooking: 30 mins  Serves: 4


  • 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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