RECIPE FROM SPAIN:

Stuffed Chicken with Serrano Ham

Chicken and Serrano ham go really well together and the herb stuffing makes for a fantastic dish full of flavour.

You will need:

4 chicken breasts
100g Serrano ham, thinly sliced
4 cloves garlic
Handful fresh thyme
Large glass fino sherry
Olive oil

Method

• Peel and chop the garlic and chop the thyme as small as you can.

• Slice each chicken breast lengthways so it almost opens out into a fillet but don't cut all the way through.

• Open out the chicken and place a mixture of the garlic and thyme into the middle of each piece and close again.

• Depending on the size of your ham, you can wrap each chicken breast in the ham or simply layer the ham on top. Secure with a cocktail stick if necessary.

• On a lightly greased baking tray, place a large piece of aluminium foil, grease lightly with olive oil and then place the chicken breasts on top.

• Cover with another piece of foil and fold in all the edges to make a parcel but leave one end open.

• Pour in the sherry and then secure the other end. Make sure your parcel is really tight so as not to let out the liquid during cooking.

• Cook in a moderate oven for about 30 - 40 minutes until the chicken is cooked and still tender.

• Serve with seasonal vegetables.

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