Stuffed serrano-wrapped chicken

Step 1/5

• 25 g mushrooms
• 50 g sun-dried tomatoes

• cutting board
• knife

Preheat the grill. Finely slice mushrooms. Drain sun-dried tomatoes and cut into strips.

Step 2/5

• 2 chicken breasts

With your fingers, carefully loosen the skin of the chicken breast and place some of the sliced mushrooms and sun-dried tomatoes underneath it.

Step 3/5

• 20 g basil
• 20 g parsley
• 1 sprigs rosemary
• 1 sprigs thyme
• 1 clove garlic
• 80 ml olive oil
• salt
• pepper

• food processor or mincer

For the pesto, pick basil, parsley, rosemary, and thyme leaves. Peel and crush garlic clove. Puree everything in a food processor with olive oil, salt and pepper.

Step 4/5

• 4 slices Serrano ham

• brush

Cover stuffed chicken breasts with pesto on both sides. Tightly wrap two slices of Serrano ham around each chicken breast.

Step 5/5

• grill
• barbecue tongs

Grill chicken for approx. 3 – 4 min. turning occasionally until the ham is crispy. Move the chicken onto indirect heat and finish cooking for approx. 8 – 10 min. Season again with salt and pepper and serve with a grilled corncob.

Enjoy your meal!