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Parma ham and mozzarella chicken pockets
Serves: 6
Total time: 
Recipe photograph by Martin Poole
Parma ham and mozzarella chicken pockets
Serves: 6
Total time:
See more recipes
Nutritional information (per serving)
Calories
328Kcal
Fat
13gr
Saturates
5gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
50gr
Salt
1.8gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 6 skinless chicken breast fillets
- 1 x 15g pack thyme, leaves only
- 1 x 125g ball mozzarella, drained and cut into 6 slices
- zest of 1⁄2 lemon
- 2 x 80g packs Parma ham slices
- 1 x 400g pack Vittoria tomatoes on the vine
- 2 tbsp extra-virgin olive oil
- 1 tbsp balsamic vinegar
- 1 x 28g pack basil, leaves only, torn
Step by step
Get ahead
Prepare to the end of step 2 the day before, cover and chill.
- Preheat the barbecue or grill. Using a sharp knife, cut a horizontal pocket in each chicken breast. Stuff each one with some thyme leaves, a slice of mozzarella and lemon zest.
- Wrap each chicken breast tightly in 2 slices of Parma ham; chill for 30 minutes.
- Barbecue the chicken for 20-25 minutes, turning once, until cooked. Cook the tomatoes alongside the chicken for 7-8 minutes until just softened. Serve the chicken and tomatoes drizzled with olive oil and a little balsamic vinegar, scattered with basil leaves.