Chicken escalopes are flattened chicken breast fillets – they cook quickly normal breast portions and absorb flavours more readily. In this light summery dish, the chicken absorbs the delicious flavours of the ham and lemon. It can be assembled in advance, so is good for entertaining.
40g/ 1 1/2oz/3 tbsp butter, softened
4 skinless chicken breast fillets
4 slices Serrano ham
1. Preheat the oven to 180oC/350OF/Gas4. Beat the butter with plenty of freshly ground black pepper and set aside. Place the chicken portions on a large sheet of clear film (plastic wrap), spacing them well apart. Cover with a second sheet, then beat with a rolling pin until the portions are half their original thickness.
2. Transfer the chicken to a large, shallow ovenproof dish and crumple a slice of ham o top of each. Cut eight thin slices from the lemon and place two on each slice of ham.
3. Dot with the pepper butter and bake for about 30 minutes, until the chicken is cooked. Transfer to serving plates and spoon over any juices from the dish.