Rate this recipe

Fragrant Mushroom-stuffed Chicken Breasts Wrapped in Parma Ham and Served with Sour Creamed Spinach

Mushroom-stuffed Chicken Breasts in Parma Ham


Chicken has never been stuffed and wrapped in this much goodness!

  • Serves: 6 |
    6 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 60 mins
Crush Mag Online Crush Mag Online


½ packet (25 g) dried porcini mushrooms

250 g button mushrooms

1 Tbsp (15 ml) butter

2 Tbsp (30 ml) olive oil

4 fat cloves garlic, chopped

1 small onion, finely chopped


6 free-range chicken breast fillets

12 slices Parma ham or prosciutto

1 Tbsp (15 ml) butter

1 tsp (5 ml) olive oil

Creamed spinach

400 g baby spinach or chopped Swiss chard

250 ml crème fraîche or sour cream

¼ C (60 ml) grated Parmesan

salt and pepper to taste


Soak the dried porcini mushrooms in boiling water for 15 minutes. Remove and squeeze out excess liquid. Place all the mushrooms in a food processor and pulse until finely chopped.

Heat the butter and oil and fry the onion and garlic until soft. Add the mushrooms and cook over a low heat for about 30 minutes until all the excess liquid has reduced. Season well and cool slightly.


Preheat the oven to 200 ˚C.

Cut a neat slit on the side of each fillet and generously stuff with the mushroom filling. Wrap 2 slices of Parma ham around each fillet to secure the filling. If needed, use a damp toothpick to secure.

Heat the butter and oil and brown all sides of the chicken fillets, then remove and place onto a roasting tray. Roast for 15–20 minutes, depending on the size of the fillets.

Creamed Spinach

While the fillets are roasting place the spinach into a hot frying pan and cook until wilted. Add the crème fraîche and stir until well combined and heated. Add the Parmesan and season to taste.

Serve the stuffed chicken on a bed of creamed spinach and some crispy potato cubes.