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Manchego Chicken Breasts

Serves6
IngredientsPoultry
Day PartDinner, Lunch
Cuisine TypeSpanish
Manchego Chicken

Serrano ham and Manchego cheese folded into pounded chicken breasts and cooked. Serve with piquillo pepper and olive mixture.

Ingredients

2 cups pitted green Spanish olives
6 boned and skinned chicken breast halves (about 21⁄2 lb.)
6 thin slices Serrano ham (about 3 oz.)
6 tbsp shredded Manchego cheese
6 tbsp. Spanish olive oil, divided
1 cup dry white wine
2 cups diced piquillo peppers
Chopped parsley, for garnish
 

Steps

1. In a small saucepan, combine olives with 1-qt. water; bring to a boil and boil for 5 min. Drain and slice.

2. Between two pieces of waxed paper or plastic wrap, pound each chicken breast 1⁄4-in. thick; place on a flat surface. Top each breast with 1 Serrano ham slice and 1 tbsp. Manchego cheese; press firmly to adhere. Fold each breast in half crosswise; secure with toothpicks. Sprinkle both sides of chicken with paprika. Repeat with remaining 5 chicken breasts.

3. In a large skillet, heat 3 tbsp. olive oil until hot. Add three chicken breasts and cook until lightly browned on both sides and just cooked through, about 5 min. Transfer to a platter and cover loosely with foil. Repeat cooking with remaining oil and chicken. Remove toothpicks.

4. Add white wine to drippings in skillet. Bring to a boil, scraping up browned bits. Add reserved olives and simmer 1 min. Add 2 tbsp. water to skillet if sauce looks dry. Stir in piquillo peppers; remove from heat.

5. Divide the olive and piquillo pepper mixture evenly among six serving plates. Top each serving with a chicken breast. If desired, sprinkle with chopped parsley.
 

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