Parma ham chicken served on top of a cream of cabbage and wild mushrooms



7th April 2012

Parma ham chicken served on top of a cream of cabbage and wild mushrooms

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Parma ham chicken served on top of a cream of cabbage and wild mushrooms recipe a try?


  • 3 small dirty potatoes
  • Chicken stock
  • Chicken breast
  • 2 slice of parma ham
  • 1 glove of garlic
  • 50 grams of butter n parsley
  • 1/4 of a cabbage sliced
  • 70g of wild mushrooms sliced
  • 200 ml white wine 1itre of cream
  • Parsnip skins


Pre heat oven to 180°C peel and cut potatoes into an egg shape. Fry potatoes off in garlic fresh thyme and salt pepper and then place potatoes top to bottom and cover half in chicken stock and melted butter on top, then place in the oven .
Prep chicken by cutting a small slice in the chicken breast, make garlic butter with garlic, butter and parsley then place a piece of sliced mozzarella cheese on top.
Wrap the chicken in 2 slices of parma ham tin foil and cook in the oven for around 30 mins around 170°C.
When chicken is almost cooked place the cabbage and wild mushrooms to sweat down in a bit of butter then add your wine and cream, let it reduce to a small thick creamy sauce.
Finally, plate up with the creme of cabbage on top of the chicken with use parsnip skins seasoned and deep fry and use as a garnish finally now get your potatoes out of the oven and drain and place them on to the plate.

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