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Parma Ham Wrapped Chicken with Blue Cheese

This was the recipe of the day a couple of days ago on the WW website. I changed it ever so slightly by thickening the sauce and we had it for dinner last night - it was delicious. I served it with roasted carrots, boiled green beans and boiled new potatoes.

Pro Points: 8 each
Serves: 4

4 skinless, boneless chicken breasts
4 slices Parma Ham
Fresh basil leaves
50g Stilton
Chicken stock cube made up with 300ml boiling water
4 tablespoons Marsala wine or dry white wine
2 heaped teaspoons cornflour made into a paste with a little cold water

Pre-heat the oven to 190*c or 170*c of it's fan
Cut a pocket in each of the chicken breasts.
Put two basil leaves inside eack pocket and split the Stilton equally between each pocket.
Wrap each breast in a slice of the ham.
Put into a shallow oven proof dish and add the stock and wine.
Cover with foil and bake for 15 minutes.
Remove foil and cook for a further 20 mintes.
Put chicken breasts on a plate and keep warm.
Put the stock/wine mixture in a saucepan and add the cornflour mix. Bring to the boil, stirring and then simmer, stirring all the time until the sauce thickens.
Serve the chicken with the sauce poured over.
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♥3 Years Maintaining♥
8points, is this for the whole meal including boiled pots or just for chicken? Sounds delish x
8points, is this for the whole meal including boiled pots or just for chicken? Sounds delish x
Sorry, shoule have said, that's just for the chicken. It was surprisingly filling though so I didn't need that many spuds and just filled the plate with free veggies.

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