{"id":189017,"title":"Parma Ham-Wrapped Chicken","modified":"2026-10-06T16:42:40+02:00","plain":"Chicken parcels filled with pecorino and capers, wrapped in Parma ham and baked in the oven, with no breading or flour.\n\n\n\nFresh 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 \u00b0C. This recipe is part of my collection of keto main dishes.\n\n\n\nWhat is Parma ham-wrapped chicken?\n\n\n\nThe 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.\n\n\n\nThe 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.\n\n\n\nAlso try: Creamy chicken curry.\n\n\n\nThe inspiration behind this version\n\n\n\nThis 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.\n\n\n\nThe 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.\n\n\n\nThe main ingredients\n\n\n\nThe 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.\n\n\n\nIn a similar vein: Eggplant with bacon.\n\n\n\nThe 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.\n\n\n\nFresh 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.\n\n\n\nCooking tips and serving\n\n\n\nBake in an ovenproof dish at 200 \u00b0C 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.\n\n\n\nAnother recipe in the same spirit: Cucumber sandwich.\n\n\n\nA 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.\n\n\n\nFor more low-carb ideas, browse all my keto recipes.\n\n\n\n\n\n\tChicken with Parma Ham\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t4 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 sage4 sprigs fresh oregano1 clove garlic2 tablespoons capers4 pinches black pepper (ground)4 pinches salt (Celtic sea salt)1 teaspoon paprika1 tablespoon extra virgin olive oil\t\n\t\n\t\tPreheat the oven to 200 degrees. Prepare an ovenproof dish.Grate the cheese. Drain the capers. Crush the garlic.Unfold the chicken thigh fillets as flat as possible. Season with the paprika, pepper and 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.Sprinkle the cheese over the small parcels. Scatter the capers on top. Bake for half an hour.\t\n\t\n\t\tEquipment: oven at 200 degrees, ovenproof dish, pastry brush.\n\t\n\t\n\t\tPlat principalItalienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/189017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=189017"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/189017\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/184948"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=189017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=189017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=189017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}