Rolled Chicken with Jamon Serrano
Ingredients
2 large chicken breasts, skinned and flattened
2 oz melted butter
1 clove of garlic, crushed
½ tbsp fresh oregano
8 slices of Jamon Serrano
Salt and freshly ground black pepper
Method
Flatten each chicken breast between two pieces of cling film
Mix together the butter, garlic, oregano, salt and pepper and divide into two. Spread some over each of the chicken breasts. Lay 4 slices of Jamon Serrano on top and roll up each escalope, ensuring the sides are tucked in - secure with a cocktail stick.
Transfer to a baking dish, brush the remaining flavoured butter over the outside of the rolls and cook in a preheated oven set to 180 degrees Celsius for 20 minutes, turning occasionally
Remove from the dish, cut each piece into rounds and place in a serving dish
The Foodie posted on August 20th, 2007
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