Chicken parcels filled with pecorino and capers, wrapped in Parma ham and baked in the oven, with no breading or flour.
Fresh from the oven, the ham sizzles, the cheese melts into the folds of the chicken and the capers add a tangy note. This dish wraps chicken thigh fillets filled with pecorino and capers in large slices of dry-cured ham, then bakes them as individual parcels. For four servings, allow 35 minutes, including 5 minutes of preparation and 30 minutes of cooking at 200 ยฐC. This recipe is part of my collection of keto main dishes.
What is Parma ham-wrapped chicken?
The name highlights the two main ingredients: chicken and Parma ham. The thigh fillets are opened out as flat as possible, seasoned, filled with cheese and capers, then folded closed and wrapped in a large slice of dry-cured ham. This parcel shape keeps the cheese in the center; if a little escapes into the dish, it enriches the cooking juices.
The pecorino, or Parmesan as a substitute, melts inside and browns on top. The drained capers add a briny acidity that balances the richness of the ham and cheese. Paprika gives the chicken color, sage and oregano flavor the filling, and olive oil helps the surface brown.
The inspiration behind this version
This version keeps the idea of chicken wrapped in aged dry-cured ham, but without breading or flour, making it naturally low in carbohydrates, with 2 g net carbs per serving, excluding side dishes. The Parma ham wraps around and seasons the meat; you need large slices sturdy enough to wrap around it without tearing, and if they are too thin, layer two together. Serrano ham makes a similar substitute, firming up in the oven and crisping around the edges.
The choice of cut matters. Thigh fillets, or boneless chicken thighs, stay more tender than breast meat and hold up well to the 30 minutes of cooking. The individual portions make serving easy: each parcel goes onto the plate with a little cooking juice, a few capers and some melted, lightly browned cheese.
The main ingredients
The four chicken thigh fillets form the base. Their supple meat can be opened out and seasoned with paprika, pepper, salt and crushed garlic, then folded around the cheese, staying juicy as it cooks.
The four large slices of Parma ham, or serrano ham, wrap around the parcels and season them. Since the ham, cheese and capers already add salt to the dish, four pinches of salt are enough. The 100 g of grated pecorino, or Parmesan, create the melting center and brown on the surface; freshly grated cheese spreads more easily and melts more evenly.
Fresh sage and oregano provide herbal notes, while crushed garlic flavors the inside without overpowering it. The two tablespoons of well-drained capers add a tangy contrast that balances the melted cheese and ham. Paprika gives the dish color, and extra virgin olive oil is brushed over the top before baking.
Cooking tips and serving
Bake in an ovenproof dish at 200 ยฐC for 30 minutes. The cheese melts and browns lightly, the ham firms up with edges that sometimes turn crisp, and the chicken stays juicy inside. Serve each parcel with a spoonful of cooking juices and a few capers from the dish.
A green salad, air fryer zucchini, broccoli or green beans complement the saltiness of the ham and cheese, as long as you keep the seasoning light. Store leftovers in the refrigerator in a sealed container with their cooking juices; reheat them covered in the oven to help prevent drying out, until the center is piping hot, though the ham will be less crisp.
For more low-carb ideas, browse all my keto recipes.
Chicken with Parma Ham
Ingredients
- 4 chicken thigh fillets organic, free-range
- 4 large slices Parma ham or Serrano ham not too thin; otherwise, double up
- 100 g Pecorino or Parmesan
- 4 leaves fresh sage
- 4 sprigs fresh oregano
- 1 clove garlic
- 2 tablespoons capers
- 4 pinches black pepper ground
- 4 pinches salt (Celtic sea salt)
- 1 teaspoon paprika
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 200 degrees. Prepare an ovenproof dish.
- Grate the cheese. Drain the capers. Crush the garlic.100 g Pecorino, 2 tablespoons capers, 1 clove garlic
- Unfold the chicken thigh fillets as flat as possible. Season with the paprika, pepper and salt.4 chicken thigh fillets, 1 teaspoon paprika, 4 pinches black pepper, 4 pinches salt (Celtic sea salt)
- Spread the garlic over the chicken. Then add half the cheese.
- Fold closed and wrap with the slices of ham. Place in the ovenproof dish. Brush the tops with olive oil.4 large slices Parma ham or Serrano ham, 1 tablespoon extra virgin olive oil
- Sprinkle the cheese over the small parcels. Scatter the capers on top. Bake for half an hour.
