Parmesan Stuffed Chicken

Parmesan Stuffed Chicken filets

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Course Main Course
Cuisine Irish
Servings 4


  • 200 g cream cheese
  • 50 g cheddar cheese grated
  • 4 sundried tomatoes chopped
  • 1 lemon zest
  • 12 slices peperoni or chorizo sausage
  • 4 chicken filets butterflied
  • 12 slices Parma or serrano ham
  • Salt and pepper
  • to serve
  • 4 boxti potato slices I used Drummuly Boxti
  • 40 g Salad leaves
  • 2 tbsp Balsamic dressing


  • Preheat the air fryer to 200˚C.
  • In a bowl, combine the cream cheese, cheese, corn flour, sundried tomato, lemon zest with some salt and pepper. Stir until smooth. Keep aside until needed, covered with cling film.
  • In the centre of each butterflied chicken breast, line the peperoni or chorizo slices then spoon enough cream cheese mixture. It should easily Fold to close tightly.
  • Wrap the chicken breasts with the serrano ham and Transfer in the air fryer.
  • Roast for 12-15 minutes depending on the size of the chicken breast or until cooked through.( if using an oven , it should take about 25-30 minutes.
  • Check for the chicken to be cooked through before removing from the oven.
  • Once the chicken is cooked, warm up the boxti potatoes 3 minutes in the air fryer.
  • Carve the stuffed chicken breast and serve immediately on potato boxti and some salad leaves with a drizzle of balsamic dressing..
Keyword chicken, Kevin Dundon, stuffing

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