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 each chicken breast ¼-inch thick. Place on a flat surface, skinned side down. Top each breast with 1 ham slice and 1 Tbsp. of cheese; press firmly to adhere. Fold each breast in half crosswise and secure with toothpicks. Sprinkle both sides of the chicken breasts with paprika.
3. In a large skillet, heat 3 Tbsps. of olive oil until hot. Add 3 chicken breasts; cook until lightly browned on both sides and just cooked through, about 5 minutes. Transfer chicken breasts to a platter; remove toothpicks and cover loosely with foil to keep warm. Repeat with remaining chicken breasts.
4. Add white wine to the drippings in the skillet; bring to a boil, scraping up any browned bits. Add reserved olives and simmer 1 minute. If sauce looks dry, add 2 Tbsps. of water. Stir in peppers and remove from heat.
5. To serve: Divide olive/pepper mixture evenly among six plates. Top each with a chicken breast. Sprinkle with chopped parsley and serve with rice.SERVINGS:6 servingsPHOTO CREDIT:Photo Credit: FOODS FROM SPAIN