Chicken Rolls, Spanish Style
(Prepared in the 3 Qt. Covered Square Baker)
This is an easy dish to pull together for a weekday meal; double the recipe and serve it to company. It highlights two outstanding Spanish ingredients, the ham and the cheese. They are the prosciutto and Parmesan, respectively of Spanish cuisine, so feel free to substitute them for a Roman repast.
This serves 4.
4 boneless, skinless chicken breast halves
4 thin slices of Serrano ham, or prosciutto or even deli smoked ham
4 thin slices manchego cheese, or Parmesan or even gruyere
Leaves only from 4 sprigs of tarragon or thyme
Salt and freshly ground black pepper to taste
1 medium Spanish onion, very thinly sliced (see note)
1/4 cup plus 2 tablespoons olive oil, preferably Spanish
1/4 cup dry Spanish sherry
Preheat the oven to 350-degrees.
Flatten the chicken breast halves with light strokes of a meat-pounder or use a heavy rolling pin. Place a slice of ham and one of cheese on each chicken piece. Top each with 1/4 of the chosen herb. Roll up and tie with kitchen twine, or secure with toothpicks. Sprinkle rolls with salt and pepper.
Place the onion slices in the baking dish. Drizzle 2 tablespoons of the olive oil over them and toss with your hands. Place the pan in the oven and bake, uncovered, for 10 minutes. (You could do this and then prepare the chicken.)
Stir the onions and then onion with the chicken rolls. Drizzle evenly with the remaining 1/4 cup of oil. Cover the pan and bake for 10 minutes.
Uncover the pan and drizzle the sherry over the pan contents. Continue baking the chicken, uncovered, for an additional 10 minutes or until the chicken is cooked through.
