Stuffed serrano-wrapped chicken
Difficulty: Easy
Time: 30 min. preparation time, 0 min. baking time
Nutrition: Calories ca 677 / Protein 48g / Carbohydr. 8g / Fat 50g
Ingredients (2 servings)
| 25 g | mushrooms |
| 50 g | sun-dried tomatoes (in oil) |
| 2 | chicken breasts (skin on) |
| 1 bunch | basil |
| 1 bunch | parsley |
| 1 sprig | rosemary |
| 1 sprig | thyme |
| 1 clove | garlic |
| 80 ml | olive oil |
| 4 slices | Serrano ham |
| salt | |
| pepper |
Utensils
grill, barbecue tongs, brush (optional), food processor or mincer, cutting board, knife
Wine Tip
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).
Step 1
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
Step 2
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
Step 3
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
Step 4
Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.
brush
4 slices Serrano ham
Step 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
