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Member recipe

Chicken w/ Boursin & Parma Ham

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(3 ratings)

Member recipe by


Serves 4

Gorgeous - NOT MY RECIPE, its from the website, so its to their credit! I cooked it for my first dinner party age 25, made it with new potatoes, garlic carrots and hot bread with garlic butter and there was nothing left at the end!

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  • * 4 skinless chicken breasts
  • * 1 packet of Boursin (garlic cheese)
  • (If you want to be boring, you can use Philadelphia but it
  • kind of defeats the point)
  • * 8 slices of Parma Ham (or streaky bacon)
  • * A large glass of white wine
  • * 250 ml of chicken stock
  • * Olive oil


    1. Slice through the chicken breast but not quite right through and stuff each one with some Boursin. Try to reclose the chicken breast so that the cheese won't spill out.
    2. Lie two slices of Parma Ham next to each other and then lie the stuffed chicken breast on it and wrap it up nice and tight.
    3. Heat the olive oil in a heavy based pan and fry the wrapped chicken on both sides for around 2/3 minutes each side. You just want to brown the Parma Ham.
    4. Pop into an oven proof open dish (which can be put on the hob later) then splash the wine in to the frying pan to deglaze any juices and then tip over the chicken and pop in the oven. This will need cooking for around 20 minutes When cooked, transfer the chicken to a serving plate and keep warm.
    5. Put the oven proof dish on the hob (don't worry if some Boursin has spilled out!) and add the stock. Bubble away for 5 mins until reduced to half, add a tablespoon of Boursin, mix in and then pour over the chicken.
    6. Best served with mash and baby veg! Enjoy!

Comments, questions and tips

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bristol city123
22nd Jun, 2016
Thank you BBC goodfood. Followed your recipe to the last word. Very successful dinner party. I will look forward to the next event using your instructions. Thank you, BCFC
9th Mar, 2013
Thanks summer.berries - so glad the dinner party was a success with this fail-safe recipe! Plenty more real, tried and tested recipes at
29th Dec, 2010
I've been searching for this recipe for ages, my mum used to make it and called it "special chicken"!! I loved it then and love it just as much now! The chicken is soooo moist and the sauce is beautiful. Thanks summer.berries I'll be making this all the time and will ensure this recipe remains in my binder forever!
29th Jul, 2010
Really great even my kids enjoyed it!
18th Feb, 2017
Could the browning of the Parma Ham/Bacon be done earlier in the day, the cook in the oven in the evening
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