Stuffed Chicken Breast (Melissa, Aberdeen)

Chicken breast stuffed with spinach and philadelphia, wrapped in prosciutto ham, served with sweet potato chips and asparagus. 


  • 4 Fresh chicken breasts
  • 90g Creamed cheese (Philadelphia)
  • 80g Prosciutto ham 
  • 5 Sweet potato’s
  • 200g Asparagus
  • 50g Spinach
  • 80g Mushrooms
  • 350g Tomato and Mascarpone sauce
  • 2 tsp Vegetable oil
  • 1 tsp Mixed herbs


  1. Chop spinach and mix with cream cheese to create a paste.
  2. Slice the chicken breasts in the middle and stuff with the paste.
  3. Wrap the chicken with the prosciutto ham. 
  4. Put the chicken breasts in an oven proof dish at 200℃ for around 40-50 minutes.
  5. Peel and chop sweet potatoes into desired chip sizes, shake in a large bowl with the vegetable oil, then sprinkle with mixed herbs. 
  6. Place the chips on an oven tray with tinfoil, scatter out chips and cook for 20-30 minutes at 200℃.
  7. Cook asparagus in boiling water for 15 minutes. 
  8. Cook mushrooms in creamed cheese in a pan for 6 minutes. 
  9. Heat the sauce and mix the mushrooms together. 
  10. Pour the sauce over the chicken and then plate all together.

Serves 4
Overall cook time – 1 hr

Posted by: Melissa McLaren / Content / Aberdeen, Scotland

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