Stuffed serrano-wrapped chicken

Stuffed serrano-wrapped chicken

15 ratings

Margaux, jeweler


„Serrano ham and fresh herbs guarantee a delicious Mediterranean flavor!“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2
chicken breasts (skin on)
25 g
mushrooms
50 g
sun-dried tomatoes (in oil)
4 slices
Serrano ham
1 bunch
basil
1 bunch
parsley
1 sprig
rosemary
1 sprig
thyme
1 clove
garlic
80 ml
olive oil
salt
pepper
Metric
Imperial
  • 2  chicken breasts (skin on)
  • 25 g mushrooms
  • 50 g sun-dried tomatoes (in oil)
  • 4 slices Serrano ham
  • 1 bunch basil
  • 1 bunch parsley
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 clove garlic
  • 80 ml olive oil
  • salt
  • pepper

Utensils

  • grill
  • barbecue tongs
  • brush (optional)
  • food processor or mincer
  • cutting board
  • knife

Enjoy with

Pinot Noir Rosé, dry, 2010
This light summery dish is best accompanied by an aromatic Pinot Noir Rosé with a bouquet of red berries. The latter develops best when well cooled at 8 – 10°C (46 – 50 °F).

Nutrition per serving

Cal
677
Protein
48g
Fat
50g
Carb
8g

Step 1/5

Preheat the grill. Finely slice mushrooms. Drain sun-dried tomatoes and cut into strips.
  • 25 mushrooms
  • 50 sun-dried tomatoes
  • cutting board
  • knife

Preheat the grill. Finely slice mushrooms. Drain sun-dried tomatoes and cut into strips.

Step 2/5

With your fingers, carefully loosen the skin of the chicken breast and place some of the sliced mushrooms and sun-dried tomatoes underneath it.
  • 2 chicken breasts

With your fingers, carefully loosen the skin of the chicken breast and place some of the sliced mushrooms and sun-dried tomatoes underneath it.

Step 3/5

For the pesto, pick basil, parsley, rosemary, and thyme leaves. Peel and crush garlic clove. Puree everything in a food processor with olive oil, salt and pepper.
  • 1 bunch basil
  • 1 bunch parsley
  • 1 sprigs rosemary
  • 1 sprigs thyme
  • 1 clove garlic
  • 80 ml olive oil
  • salt
  • pepper
  • food processor or mincer

For the pesto, pick basil, parsley, rosemary, and thyme leaves. Peel and crush garlic clove. Puree everything in a food processor with olive oil, salt and pepper.

Step 4/5

Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.
  • 4 slices Serrano ham
  • brush

Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.

Step 5/5

Grill chicken for approx. 3 – 4 min. turning occasionally until the ham is crispy. Move the chicken onto indirect heat and finish cooking for approx. 8 – 10 min. Season again with salt and pepper and serve with a grilled corncob.
  • grill
  • barbecue tongs

Grill chicken for approx. 3 – 4 min. turning occasionally until the ham is crispy. Move the chicken onto indirect heat and finish cooking for approx. 8 – 10 min. Season again with salt and pepper and serve with a grilled corncob.