Stuffed serrano-wrapped chicken
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 677 / Protein 48g / Carbohydr. 8g / Fat 50g
Ingredients (2 servings)
|50 g||sun-dried tomatoes (in oil)|
|2||chicken breasts (skin on)|
|80 ml||olive oil|
|4 slices||Serrano ham|
grill, barbecue tongs, brush (optional), food processor or mincer, cutting board, knife
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).
Preheat the grill. Finely slice mushrooms. Drain sun-dried tomatoes and cut into strips.
cutting board, knife
25 g mushrooms / 50 g sun-dried tomatoes
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
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.
food processor or mincer
1 bunch basil / 1 bunch parsley / 1 sprigs rosemary / 1 sprigs thyme / 1 clove garlic / 80 ml olive oil / salt / pepper
Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.
4 slices Serrano ham
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