Baked Stuffed Chicken Wrapped in Prosciutto with Courgettes and Tomatoes

This is really summer on a plate. I’ve had a glut of courgettes a food tomatoes which is fantastic as last year I literally only had one courgette. I tried yellow this year and they have been a massive success, the leaves were so big that I’ve had to cut some off. This is perfect for a mid week meal and it really has a comforting Mediterranean feel. You don’t need a sauce as the juice from the tomatoes, herbs and chicken. I did add a splash of water half way through. If you have courgettes and don’t want to make a ratatouille this is a great alternative. And the best thing is it’s a one pot chucked in the oven.


  • 4 medium courgettes, sliced
  • 10 cherry vine tomatoes, halved
  • Good drizzle of olive oil
  • Bunch of parsley, roughly chopped
  • Bunch of thyme, leaves only
  • Good sprinkle of sea salt and cracked pepper
  • 2 free range chicken breast
  • Half log of soft goats cheese, I used a herb one
  • 6 slices of prosciutto or Parma ham
  • Splash of water


  1. Pre heat oven to 190 degrees fan.
  2. In a baking dish, Chuck in the courgettes, tomatoes, olive oil, parsley and thyme.
  3. Give it good mix with your hands so it’s all coated.
  4. Lay 3 slices of the ham side ways and slightly over lapping.
  5. Add the chicken breast at one end of the ham and cut a little pocket with a knife. Stuff with the cheese then roll up the chicken breast in the ham to encase the chicken.
  6. Add the chicken on top of the vegetables and bake for 40 minutes
  7. Once cooked remove the chicken, wrap in foil and leave to rest.
  8. Add a splash of water to the vegetables give it a stir and bake for further 15 minutes.
  9. To serve spoon the vegetables and juices between 2 serving dishes. Place the chicken on top. Enjoy 😊

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