Serrano ham and chicken fillets

Leave the chicken to cool and serve with sourdough for lunch.
Leave the chicken to cool and serve with sourdough for lunch. Photo: William Meppem

In kitchens, the way we eat as chefs is often pared down and grubby compared to dining in the restaurant. But great feasts can arise this way - take a simple bistro classic such as chicken breast wrapped in ham and savoy cabbage. On your table it's served hot, stacked and sauced with style. But in the kitchen, on our workstation, it might be served cold, sliced and stuffed into bread with mayo as a quick meal on the go. Often, the favourite staff meal eventually appears on the special's board, and the circle is complete. This is one meal that for me is better served cold.


1 clove garlic, peeled and mashed

25g unsalted butter

1 tbsp tarragon or dill

2 large chicken fillets, sliced in half lengthways

8 thin, large slices Serrano or Parma ham

salt and pepper to taste


1. Mash the garlic with the butter, tarragon and salt and pepper to taste. Cut four sheets of non-stick baking paper in to 20 x 20cm squares.

2. To wrap each chicken fillet, lay two slices of ham on the chopping board, place a fillet at one end, spread a quarter of the butter across the chicken, then roll it up in the ham. Next, place the ham-wrapped chicken in the baking paper, and twist the ends tightly to seal in the juices. Repeat with the remaining fillets, and put in a baking dish.

3. Bake at 200C/180C fan for about 25 minutes or until the meat is cooked through. Leave to cool then chill and slice to serve.

Serve with saffron olive bread

Top tip:

These chicken fillets are great cold, sliced in sandwiches or salads. They keep for three to four days tightly wrapped in the fridge. I just leave them in the paper they're cooked in and unwrap and slice as needed.