Edam and Tomato Chicken Parcels: A Taste of Tuscany in Every Bite

I remember the first time I made these chicken parcels. It was during a particularly dreary winter, and I was longing for a taste of sunshine. I had some leftover Edam cheese from a cheese board, some sun-dried tomatoes marinating in the pantry, and a craving for something comforting yet slightly elevated. The combination of the salty prosciutto, the tangy tomatoes, and the creamy Edam, all nestled inside juicy chicken – it instantly transported me to a sunny Tuscan courtyard. It’s become a go-to recipe ever since, a little pocket of sunshine I can create any time of year.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 17-20 minutes
• Total Time: 32-35 minutes
• Servings: 4
• Dietary Type: Low Carb, Keto-Friendly

Ingredients

• 4 (5 ounce) boneless, skinless chicken breasts
• 2 3/4 ounces Edam cheese, shredded
• 12 sun-dried tomatoes, roughly chopped
• 1 teaspoon thyme leaves
• 6 slices prosciutto

Equipment Needed

• Sharp knife
• Small bowl
• Spoon
• Non-stick frying pan or griddle pan
• Oven

Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is in the center position for even cooking.

2. Prepare the chicken breasts. Remove the small fillet (the tenderloin) from the underside of each chicken breast and set it aside. This will be used later to help seal in the filling.

3. Create a pocket in each chicken breast. Using a sharp knife, carefully make a vertical cut down the length of each chicken breast, being careful not to cut all the way through. You want to create a pocket that can be filled with the cheese and tomato mixture.

4. Prepare the filling. In a small bowl, combine the shredded Edam cheese, roughly chopped sun-dried tomatoes, and thyme leaves. Season generously with salt and freshly ground black pepper. Remember that prosciutto is already quite salty, so taste the filling and adjust the seasoning accordingly.

5. Stuff the chicken breasts. Spoon the Edam cheese mixture into each chicken breast pocket, making sure to distribute it evenly. Don’t overstuff the pockets, as the cheese will melt and expand during cooking.

6. Seal the pockets. Fold over the flaps of the chicken breast pocket to enclose the filling. Place the reserved small chicken fillets over the opening to help seal it. This helps keep the filling from escaping during cooking.

7. Wrap in prosciutto. Wrap 1 ½ slices of prosciutto around each chicken breast, overlapping the slices slightly to completely cover the chicken. The prosciutto will add flavor and help keep the chicken moist during cooking.

8. Sear the chicken. Heat a non-stick frying pan or griddle pan over medium-high heat. Lay the wrapped chicken breasts in the hot pan and sear for about 2 minutes on each side, until the prosciutto is golden brown and slightly crispy. Searing the chicken adds a lovely depth of flavor and helps to seal in the juices.

9. Bake the chicken. Transfer the seared chicken breasts to the preheated oven and bake for 12-15 minutes, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check for doneness, inserting it into the thickest part of the chicken breast, avoiding the cheese filling.

10. Rest and Serve. Remove the chicken from the oven and let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful chicken breast. Slice each chicken breast in half on the diagonal and serve immediately with your choice of accompaniments.

Expert Tips & Tricks

• Don’t overcook the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure it reaches the correct internal temperature.
• Sear for flavor: Searing the chicken before baking adds a beautiful color and enhances the overall flavor of the dish.
• Use good quality ingredients: The quality of the ingredients will directly impact the taste of the final dish. Opt for high-quality prosciutto, flavorful sun-dried tomatoes, and a good-quality Edam cheese.
• Make ahead: You can prepare the chicken breasts up to the point of baking several hours in advance. Assemble the chicken and wrap it well in plastic wrap. Keep it refrigerated until ready to cook. Add a few minutes to the cooking time if cooking from cold.
• Crispy Prosciutto Hack: If your prosciutto isn’t quite as crispy as you’d like after baking, broil the chicken for the last minute or two, watching carefully to prevent burning.

Serving & Storage Suggestions

Serve these Edam and Tomato Chicken Parcels immediately for the best flavor and texture. They pair beautifully with a simple green salad, roasted vegetables like asparagus or broccoli, or a side of creamy polenta. A drizzle of balsamic glaze can add a touch of sweetness and acidity.

Leftover chicken parcels can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them in a skillet over medium heat, or in the oven at 350°F (175°C) until heated through. Microwaving is not recommended as it can make the prosciutto soggy.

These parcels are best enjoyed fresh, but can be frozen for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	241 kcal	12%
Total Fat	7.4g	11%
Saturated Fat	3.9g	19%
Cholesterol	99.6mg	33%
Sodium	405.9mg	16%
Total Carbohydrate	3.7g	1%
Dietary Fiber	0.8g	3%
Sugars	2.5g	10%
Protein	38.5g	76%

Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Cheese Swap: If you don’t have Edam cheese, you can substitute it with Gouda, Havarti, or even mozzarella.
• Herb Variations: Instead of thyme, try using fresh basil, oregano, or rosemary.
• Vegetarian Option: For a vegetarian alternative, use large portobello mushrooms in place of the chicken breasts. Fill them with the Edam and tomato mixture, and wrap with strips of roasted red pepper instead of prosciutto.
• Spice It Up: Add a pinch of red pepper flakes to the cheese mixture for a little heat.
• Prosciutto Alternative: If you can’t find prosciutto, thinly sliced ham or even bacon can be used as a substitute, although it will alter the flavor slightly.

FAQs (Frequently Asked Questions)

Q: Can I use fresh tomatoes instead of sun-dried tomatoes?
A: While you can use fresh tomatoes, sun-dried tomatoes provide a more intense and concentrated flavor that works really well in this dish. If you do use fresh, be sure to remove the seeds and excess moisture.

Q: How do I know when the chicken is cooked through?
A: The best way to check for doneness is to use a meat thermometer. Insert it into the thickest part of the chicken breast, avoiding the cheese filling. The internal temperature should reach 165°F (74°C).

Q: Can I grill these chicken parcels instead of baking them?
A: Yes, you can grill them! Grill over medium heat for about 6-8 minutes per side, or until the chicken is cooked through. Make sure to keep a close eye on them to prevent the prosciutto from burning.

Q: Can I make this dish gluten-free?
A: Yes, this recipe is naturally gluten-free. Just ensure that all your ingredients, especially the prosciutto, are gluten-free.

Q: What is the best way to prevent the cheese from melting out of the chicken breasts?
A: Make sure you don’t overstuff the chicken breasts with the cheese mixture, and ensure you seal the chicken breast flaps with the reserved chicken fillets. Searing the chicken also helps to seal in the juices and cheese.

Final Thoughts

This recipe for Edam and Tomato Chicken Parcels is a guaranteed crowd-pleaser. The combination of savory, tangy, and creamy flavors, wrapped in salty prosciutto, is simply irresistible. It’s a versatile dish that can be enjoyed for a casual weeknight dinner or a more elegant dinner party. Don’t be afraid to experiment with different cheese and herb combinations to create your own signature version. I encourage you to give this recipe a try and share your feedback! Perhaps pair it with a crisp Pinot Grigio for a truly unforgettable meal. Buon appetito!