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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 4 |
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Directions: 1 ts freshly ground black pepper
1. Preheat the grill to medium hot. Flatten each chicken breast between 2 pieces of damp greaseproof paper.
2. Mix together the butter, garlic, oregano, salt and pepper. Divide just more than half of this mixture, spreading some over each flattened chicken breast. Lay 4 slices of jamon serrano on top. Roll up each escalope, making sure the sides are tucked in, and secure with a cocktail stick. Spread the remaining butter over the outside of the rolls.
3. Cook the rolls under the medium hot grill for about 15-20 minutes, turning occasionally. To serve, slice each roll into 1.25 cm rounds.
Contributor: Esther Pérez Solsona
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