Parma Wrapped Cashew Cream Stuffed Chicken

Tender chicken breast filled with lightly “cheesy” cashew cream & fresh basil wrapped in Parma ham!

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Chicken breasts have been getting less of a look in since I discovered other parts of the chicken, bone in and skin on, were so darn incredible! The tender white chicken breast meat has it’s place…

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Actually it has quite a fair few uses…which reminds me I must make more of these real soon!

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I’ve become quite the fan of cured meats. I’ve managed to find nitrate free Parma and Prosciutto..unfortunately not organic…I’m undecided as to which I should give less consideration. For the most part, actually all aside from Parma and Prosciutto, I buy organic meat. I do buy the occasional bit of free range pork which I’m reassured is antibiotic free and has been fed GMO free grains. Sometimes you just have to buy the best you can buy or do without…and the latter tends not to win all that often!

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This chicken is so incredibly simple to put together and requires nothing more than a side of some steamed, fresh or roasted greens. The chicken alone is a meal in itself. Tender, juicy meat, crispy Parma, creamy cashew “cheese”…texture, flavour and a whole lot of hunger inducing fragrance that wafts from the oven as it bakes.

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It’s well worth giving the chicken a little time to rest to make slicing easier. You could of course just serve in one whole piece but it will look a hell of a lot prettier with beautiful white flesh and creamy basil filing on display. The contrast between the Parma and the chicken not just in texture and flavour but in colour creates a feast for the eyes as much as the taste buds.

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I had all my fingers and toes crossed for this one. I knew it would taste incredible but I was urging he cashew cream to stay put while it baked, the chicken not to burst through the Parma casing…

Someone was clearly looking over me that morning!

What’s your favourite way to dress up a chicken breast? Do you like combining different meats together in the same meal?

Cashew Cream Parma Wrapped Chicken Breasts

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 20 – 25 minutes

Keywords: bake entree gluten-free grain free low-carb paleo soy-free cashew cream chicken parma ham

Ingredients (Serves 2)

  • 2 large organic boneless skinned chicken breasts (approx.1/2lb. each/225g)
  • 8 – 10 slices Parma ham (Prosciutto or Serrano will also work!)
  • 4 tbsp cashew cream
  • 1 tbsp nutritional yeast
  • Small handful of fresh basil leaves
  • 1/8 tsp Himilayan Rock Salt
  • 1/8 tsp black pepper
  • Roasted or steamed green beans to serve


Preheat oven to 180C (350F).

Slice an incision in to the side of each chicken breast creating a deep pocket. Be careful not to cut through underneath or through to the opposite side.

Mix together cashew cream, salt, pepper and nutritional yeast.

Place a few basil leaves inside each chicken breast followed by 2 tbsp of the cashew cream.

Lay 4-5 slices of parma ham on a baking tray or board. Place the chicken breast on top and wrap the ham right the way around. I choose to cover the top and bottom end as well but it’s optional. You just need to make sure that incision is well covered!

Repeat with second chicken breast.

Place on a baking tray lined with parchment paper and bake for 20-25 minutes – until juices run clear!

Allow to rest for 10 minutes before slicing and serving on a bed of roasted or steamed green beans or side of choice!

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  1. Wow! This looks amazing!! I’ve seen a few people wrap bacon around chicken breasts, but it seems like the bacon doesn’t get quite done at the same time as the chicken. Using parma ham looks like it works very well! 🙂