Mozzarella, Parmesan and Basil Stuffed Chicken (GF)


The tastes of mozzarella, parmesan, sun dried tomato and basil hit home here with juicy chicken breast wrapped in crispy parma ham.

This really is quick and easy to make.  Gorgeous for supper and any leftovers are great in wholemeal pitta for lunch.


Serves 4

Macros per 150g Chicken Breast:

Calories 405, Fat 12.9g, Carbs 1.1g, Fiber 0.1g and Protein 59.9g


  • 4 Skinless Chicken Breasts
  • 8 Parma Ham Slices
  • 1 Ball Of Buffalo Mozzarella
  • 30g Flaked Parmesan
  • 12 Basil Leaves
  • 2 Tbsp Sun Dried Tomato Puree

You will need:

  • Pre Heated Oven 200C Conventional and 180C Fan
  • Vegetable Chopping Board
  • Meat Chopping Board
  • Sharp Knife
  • Mixing Bowl
  • Foil Lined Baking Tray
  • Cut up your mozzarella into small pieces

  • Add your mozzarella, flaked parmesan, basil leaves torn up and sun dried tomato puree to your mixing bowl

  • Mix until well combined

  • On a meat chopping board lay out 2 of your parma ham slices one above the other.

    Make sure they overlap slightly

    Add a quarter of your cheese, basil and sun dried tomato mix in the middle of the parma ham

  • Place your chicken breast on top

  • Wrap the parma ham around the breast

  • Then place on baking tray.  Cheese side up.  Drizzle with a little olive oil.

    Pop in the oven and bake for 30 minutes.

  • When time is up and breasts cooked serve up

  • Enjoy!

    Any spare keep well in an airtight container in the fridge.


Massage Therapist. Meditation and Mindfulness Instructor. Mum. Love cooking, Lifting Weights, Appreciating the best in people, Walking barefoot and Smiling.

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