If you’re looking for an impressive dish, you’ve come to the right place. We’ve given this chicken roulade a Spanish flair with the addition of some flavourful Spanish ingredients. The chicken breasts are stuffed with goat’s cheese, piquillo peppers (roasted red peppers) and spinach and then wrapped in Serrano ham. Seriously good and dinner party worthy.
2 chicken breasts
1/4 cup goat’s cheese
1/4 to 1/2 tin of piquillo peppers (sliced thinly)
Cup of baby spinach
8 slices of Serrano ham
Salt and pepper
3 tablespoons butter
2 tablespoons olive oil
Preheat oven to 425 degrees F
Slice you chicken breasts in half, lenghtwise, then lay each piece of chicken between two pieces of cling film, this is easiest to do one at a time. Using a mallet or rolling pin, flatten the chicken until it is close to 1cm thick. Season well with salt and pepper.
Divide the goat’s cheese, piquillo peppers and spinach in quarters and spread each piece with the cheese, followed by the piquillo peppers and then the spinach on top.
Roll your chicken up from top to bottom (starting at the smallest end).
Get your Serrano ham ready. Lay it on the work surface, overlapping slightly lengthwise. Place your chicken on the ham near the bottom, seam side down. Roll it up as tightly as possible, tucking the ends in and securing with a toothpick.
Heat a pan over medium to high heat and add the butter and olive oil. Brown the chicken, turning all the time for about 6 to 8 minutes. Transfer to the oven and cook for a further 20 minutes or until the chicken is fully cooked.
Cover with foil and let it rest for 10-15 minutes before slicing and serving.
Serve with fingerling potatoes and greens of your choice.