RECIPE FROM SPAIN:

Chicken Breasts with Iberian Ham

Iberian ham is simply divine when cooked with chicken, the combination of flavours and the method of cooking results in a tender, succulent melt in the mouth dish.

You will need:

4 medium sized chicken breasts
200g thin slices of Jamon Iberico de Bellota
Flour
Olive oil

Method

• Slice the top off each chicken breast all the way from top to bottom so you are left with eight thin chicken fillets.

• Cut each slice of Iberian ham lengthways down the middle so you have thin strips of ham

• Make three long cuts in the middle of the fillet about 1 cm apart, one above the other. Don't cut all the way to the ends.

• Take one strip of Iberian ham and thread it up and under through the chicken (like sewing) so you are left with a kind of lattice effect. Do the same with another thin strip. You should get two strips of ham in each fillet.

• Once you have done all the chicken fillets, dust them lightly in flour.

• Heat a little olive oil in a frying pan and gently brown the chicken on both sides.

• Remove from the pan and place on a baking tray. Cook in a moderate oven for about 30 - 40 minutes until the chicken is golden brown but still tender.

Serves 4