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 A Weekday Menu Recipe


Chicken  with Jamón Serrano    HT   MC   Spanish   40mins


Serves 4    Hot   Poultry   Pork  Bacon  Main Course   Gluten Wheat free  Eggless  Spain  Europe



4 Boneless Chicken Breasts, skinned 

125g/5oz Butter, softened

2 Garlic Cloves crushed

1 tbsp freshly chopped Oregano

12 slices of Jamón Serrano or Parma Ham

Salt and Black Pepper




1. Preheat the grill to medium hot. Flatten each chicken breast between 2 pieces of damp greaseproof paper using a meat mallet or pounding with a rolling pin.


2. In a small mixing bowl, mix together the butter, garlic, oregano, salt and pepper. Divide half the butter mixture, between the chicken breasts, spreading it over each flattened chicken breast. 


3. Lay 3 slices of Jamón Serrano ham on top of each breast then roll up and secure with a cocktail stick. 


4. Spread the remaining butter over the outside of the rolls, transfer to the grill pan and  cook for 15-20 minutes, turning occasionally. 


5. To serve -  slice each roll into 12mm/˝ inch slices and transfer to individual warmed plates. Serve immediately.


Note:  These can also be sautéed in a frying pan or baked in a preheated oven at 180C, 350F, Gas Mark 4  for 35 minutes.



Serving Suggestions :


Pisto a la Bilbaina


Stewed RhubarbCustard Sauce



More Chicken Recipes  |  General Prep & Cooking Times   |  More Spanish Recipes


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Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

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