Manchego Chicken Breasts

Menu Part: 
Entree
Cuisine Type: 
Spanish
Serves: 
6

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.

More From FoodService Director

Managing Your Business
busy kitchen

While catering a wedding for a previous employer years ago, Rahul Shrivastav—now director of catering at University of Michigan—found himself in a panic when an elevator malfunction put salad service on hold. “The wedding was in a very old building and the elevator had issues,” he says. “We had 200 plated salads in the freight elevator when it got stuck. The dinner needed to start—they were doing their toasts.” In a panic, Shrivastav hustled up a plan B: His team would station a chef outside the ballroom, and he’d plate new salads right there.

Luckily, the elevator was fixed in...

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

FSD Resources