Sunday 22 July 2007

Chorizo and Queso Stuffed Chicken Breast Wrapped in Palma Ham

I wanted to do something slightly less time-consuming tonight, and as I'd managed to find some really thinly sliced Parma Ham in my local shop, I decided to wrap it around some chicken breasts. Ideally, I wanted some fresh Mozzeralla for the stuffing, but as I was using Chorizo pieces, I figured that some of the mild Queso de Mezca might work alright as a flavour combination. Some Jamon Serano would've been better as a wrapping to keep the Spanish theme, but Palma Ham I figured was a cood second place ingredient.

The Chorizo has a lot of lot of flavour, so I didn't put any thing else other than that and the cheese in the centre.

Some similar recipes start it off in the pan, then transfer to the oven, but personally, I found that I've got a better chance of them staying together properly by doing all the cooking in the oven.

Recipe for Stuffed Chicken wrapped in Palma Ham (serves 3)

  • 3 Chicken Breasts
  • A few slices of Chorizo (cubed small, 2-3 mm)
  • A few slices of Queso de Mezca (cubed small, 2-3 mm)
  • 6-9 thin slices of Palma Ham (or Jamon Serano)
  • 1 teaspoon Dried Sage
  • Olive Oil
  • Freshly Ground Sea Salt and Black Pepper

Preheat the Oven to 200 degrees Celsius. Cut pockets into the Chicken Breasts and put in the cubes Chorizo and Cheese, then wrap in two or three slices of Palma Ham.

Put a little Olive Oil into the bottom of the baking tray, then place each wrapped breast on, drizzle with a little Olive Oil and sprinkle some Sage, Salt and Pepper over the top.

Bake in the middle of the oven for about 25 minutes.

I served with Mash Potato and Runner Beans as I was keeping a 6 year old happy, and I knew that Mash would be his preferred choice, but I'd probably serve with either Salad or Boiled New Potatoes given the choice.

The result was pretty good, much better than the last time I tried doing something similar. The Queso worked quite well, but I still think that a softer cheese, such as Mozzarella or Ricotta would work better.

1 comment:

Anonymous said...

Lovely recipe, but I found a little roasted garlic in the stuffing gave it a little more warmth

I also served it with patatas bravas, and the tomato sauce with that kept the whole thing moist

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