Parma Ham Wrapped Chicken with Marsala Cream Sauce – Chef Sammya Majumder


in , , ,

parma ham wrapped chicken a

Parma Ham Wrapped Chicken with Marsala Cream Sauce


SERVINGS: 2 portions




For Parma Wrap Chicken


2 chicken breast, skin removed

1 tbsp olive oil

1 finely chopped onion

1 clove chopped garlic

2 tbsp chopped parsley

1 tbsp basil

100 gm Scarmoza cheese

4 slices of Parma ham


Ingredients for Marsala Cream Sauce


3 tablespoons olive oil.

1/4 cup onion, diced.

1 tablespoon garlic, chopped.

100 ml of cream.

1/2 cup Marsala wine.

1 1/2 cups chicken stock.

Salt and pepper, to taste




1. Preheat oven to 200 °C. Put the oil into a small saucepan and add the chopped onion and garlic. Cook with a pinch of salt for a few minutes. Remove from the heat and leave to cool. Add the chopped herbs to the scarmoza cheese, season with pepper and add the cooled onion & garlic.


2. Prepare the chicken firstly removing the mini fillet on the underside of the breast. Cut a small a pocket in the thickest part of the breast.


3. Stuff each pocket with the cream cheese mixture and then seal the opening using the mini fillet. (You may only need half of it depending on the size).


4. Lay the Parma ham slices out in front of you onto cling film (2 per breast), place the chicken at the bottom of the slices and wrap the ham around the chicken as tightly as you can. Use the cling film to help you do this.


5. Marsala cream sauce :Add olive oil to heavy hot saucepan. Saute’ onions &garlic. Add cream and cook about 1 minute then deglaze pan with Marsala wine. Add stock and cook until thick and flavors are blended.


6. Lay the wrapped chicken onto a baking sheet and cook for 20minutes. Allow to rest for a few minutes .Served with marsala cream sauce made and roasted potato.
Executive Chef – Sammya Majumder of The Peerless Inn.

Please follow and like us:

About Chef

I am a crazy passionate chef that always loves a good challenge in kitchen and especially fine dining. Two things that I discovered in my journey; firstly is that regardless if you live in a tent in desert or in a palace in England cooking is the way that people share their experience, their joy, & love . Secondly, the food is not only to fulfill your appetite, it’s to relish the master piece of culinary art. When I cook with passion and honesty, and not just because of money, then the results are always like delicious, creative and imaginative dishes that people love. I am a gold medalist in Hospitality Management from " Pailan college of Management & Technology; Kolkata (affiliated to WBUT)"in 2008. Started my career with Hyatt Regency Kolkata, then shifted to Mumbai in 2010 where worked with Indigo restaurants & Oberoi flight services. In the year of 2011 joined Casa Toscana an Italian fine dining restaurant, where worked with Chef Gianfranko Chiarini( Michelin awarded chef from Italy). In 2014 joined The Peerless Inn Kolkata, operator Sarovar group of hotels as Executive Chef. Type of cuisine that I love to prepare is Italian, Mexican, French classical, Lebanese & our traditional cuisine, the cuisine of our grandmothers and mothers. Of course, all these dishes are prepared according to the highest culinary standards in line with current global trends, while still maintaining all the originality of the meal. I love changing menus according to seasonal changes at the marketplace. I love to conduct cooking classes to small kids; it’s a fun and refreshment of day’s schedule.

Chef Sammya Majumder
Executive Chef

Leave a Reply

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>


1915940_101100699948573_1759232_nRajdeep Bhattacharjee wears many feathers in his cap. A ravenous eater, a thirsty drinker, an enthusiastic traveller and a very sound sleeper – Rajdeep, once a wannabe hacker and now a Government employee, is an aspiring food critic and travel blogger. He hates the loose use of the word 'foodie' and prefers, instead, the expression 'food devotee'. For him, good food and honest people are the biggest motivators.

He is the founder of Gourmets Travel Guide, a website devoted completely to food and travel. Rajdeep is an avid blogger and one can find many of his sojourns aptly expressed on the website

Rajdeep had been recently chosen by the Tourism Authority of Thailand (TAT) to board the inaugural flight from Kolkata to Bangkok (TG – 336) and received accolades for wonderfully recounting the experience, from start to finish, in his blog. In fact, his travelogue was featured in Hangla Hneshel, one of India's foremost Bengali magazine dedicated completely to food and travel. Rajdeep doesn't stop there! One of his undersea walks also got featured in The Telegraph, one of India's leading dailies. He is also one of the chief curators and a selector for chefs and restaurants for Channel One's Resto Ranna episodes.

Zomato ranks Rajdeep among the top ten food connoisseurs in the city. He has also been ranked number 5 and 6, in this year's Network 18 and Burrp surveys respectively, as one of the discerning food critics in the country.

Rajdeep loves eating out at different restaurants. A true blue Bengali at heart and gut, experimenting with food and palates come naturally to him. And he doesn't mind leaving an endearing word or two for chefs who have displayed their talents on the plate and the restaurant management for the inviting ambiance of an eatery.

Rajdeep counts is as his forte the wonderful rapport he shares with different media houses. Thus his writings have already been picked up by top food journals and news dailies apart from the exposure he has to talk about them on social media. Reputation management of his clients come naturally to him be it on the virtual platform or in print.

He has been blogging for the last three years. When he is not writing on food and travel or working as a Government employee, you can most certainly catch him with a camera slung around his neck and travel gear ready to satisfy his inner wanderlust.