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

         

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Parma Ham Wrapped Chicken with Marsala Cream Sauce

 

SERVINGS: 2 portions

 

INGREDIENTS:-

 

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

 

DIRECTIONS:-

 

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.

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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

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