INGREDIENTS:2 cups pitted green Spanish olives 1 qt. water 6 boneless, skinless chicken breast halves (about 2 ½ lbs.) 6 thin slices Serrano ham 6 Tbsps. shredded Manchego cheese 1 Tbsp. paprika 6 Tbsps. olive oil, divided 1 cup dry white wine 2 cups Piquillo peppers, diced ¼ cup chopped parsleyDIRECTIONS:1. In a small saucepan, combine the olives with the water; bring to a boil and boil for 5 minutes. Drain olives, slice and reserve. 2. Between 2 pieces of waxed paper or plastic wrap, pound ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.