[Parma Ham Wrapped Chicken - Gà Cuốn Thịt Muối]

Parma Ham wrapped Chicken is a modern European dish. The tangy ham is melt into the creamy soft chicken. The sauteed kale bring freshness to the whole dish. Roast potatoes can be added to this dish to make a complete main meal.  For any one does not like msg just reduce the soy sauce level or add more water and cook down the water. Another option is just fry with decent amount of salt (properly about 1/5 coffee spoons) and water.

I also have written a children fantasy/adventure book called A Journey of Little Croft. It is free and something you can read to pass the time after a delightful meal. You can also email me if you have any questions about cooking or comments on my book. It is my pleasure to share these recipes and knowledges with you guys. Thank you very much and have a great day!!! 


Serves: 2

  • 2 Chicken breast
  • 50g Cheese - best with Gruyere, grated or thinly slice so it easy put in the chicken breast
  • 2 or 3 slices ham - choose the kind that is not too salty
  • 200g kale, cut 3-4cm long
  • 1 tablespoon soy sauce
  • 1 coffeespoon MSG
  • 2 or 3  garlic cloves, chopped roughly into small pieces
  • 2 or 3 tablespoons  oil

Cooking Method:

For the chicken wrapped in Parma ham:

  1. Carefully make a deep cut through the chicken breast to form a folder.
  2. Stuff the chicken with cheese.
  3. Wrap the ham around the chicken breast. Make sure all the chicken breast covers with ham. This will keep the chicken moist throughout the cooking.
  4. Preheat the oven until very hot. Put the chicken in the oven and roast for about 25-30 minutes depending how big the chicken breast is.

For the sauteed kale:

  1. Preheat the pan until very hot. Add oil into the pan.
  2. When the oil is hot. Add the garlic in to the pan and fried until golden. Stir well to the avoid the edge pieces from burning.
  3. Add the kale with soy sauce, MSG and a few dash of water into the pan. Cook for 2-3 minutes. The water is to help the kale cook thoroughly without burning.

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