Week 2-SUNDAY – DINNER Sarah Butler’s Stuffed Chicken with Parma Ham

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Sarah Butler from Castlebar decided to change careers when work dried up during the pandemic – thanks to her love of creating simple home cooked meals, she’s gained an online following of over 39,000 and is about to release her first cookbook.

Serves 2 (each serving contains approximately 600 kcal)

10 Minutes
20 minutes
Difficulty: Easy
Serves: Serves 2
salt (optional) and freshly ground black pepper
1 small head broccoli
2 teaspoons rapeseed oil (10g)
1 bay leaf
200ml chicken stock (made from ¼ a cube – reduced sodium)
2 slices Parma ham
2 skinless and boneless chicken fillets
1 garlic clove
275g baby new potatoes
1 large carrot
5g fresh parsley and thyme sprigs
25g fresh breadcrumbs
1 small onion


Preheat the oven to 200°C/400°F. Cut the onion in half, then peel and finely chop. Put half in a bowl with the breadcrumbs. Strip the leaves from the parsley and thyme and finely chop, then stir into the breadcrumbs and season with a little salt (optional) and freshly ground black pepper. Set aside until needed.


Peel the carrot and cut into dice. Cut the potatoes into dice. Peel and crush the garlic. Put the rest of the onion with a small roasting tin with the carrot, potatoes and garlic and mix to combine. Cut the broccoli into small florets.


To prepare the chicken, remove the mini fillet on the underside of each breast. Cut a small pocket in the thickest part of the breast and fill with the stuffing. Seal the breast with the mini fillet and repeat with the second chicken breast.


Lay the Parma ham out and trim off any excess fat, then place a stuffed chicken breast on each one and wrap the ham around the chicken as tightly as possible.


Put the vegetables into a small roasting tin and season lightly with salt (optional) and pepper. Drizzle over the oil and toss to coat, then roast for 15 minutes.


Remove the tin from the oven and pour in the stock, then tuck in the bay leaf and nestle in the stuffed chicken fillets. Roast for another 20 minutes until the chicken is piping hot with no pink meat and the juices run clear and vegetables are tender.


Remove the chicken from the oven and leave to rest, then carve into slices. Steam the broccoli for 2-3 minutes until tender. Arrange the vegetables on plates with the carved chicken to serve.