Chicken Stuffed with Serrano Ham and Manchego Cheese

This is my response to Chicken Cordon Bleu; that delectable, tender chicken breast stuffed with ham and Swiss cheese, rolled in bread crumbs and cooked golden brown. I have been having some fun experimenting with basic flavor profiles from Spain and did with my interpretation of this dish as well. I stuffed a thin chicken breast with peppery Serrano ham and sharp Manchego cheese. And just for an added twist I layered it with a fresh leaf of basil. The chicken breast is rolled closed and painted with Dijon mustard for still another layer of flavor and then coated with almond flour, which has been blended with herbs and spices. This dish is absolutely delicious, decidedly different, mouth watering and very family friendly. I hope you enjoy.

Chicken Stuffed with Serrano Ham and Manchego Cheese

Ingredients:

4 - 4 ounce boneless skinless chicken breasts, pounded about 1/4" thin

4 to 8 large basil leaves

2 ounces Serrano ham, divided into four equal portions

2 ounces Manchego cheese, cut thinly and divided into four equal portions

1 Tbsp. Dijon mustard

1/2 cup almond flour

1 tsp. paprika

1 tsp. garlic powder

1 tsp. dried thyme

black pepper

olive oil spray

Preheat oven to 375'

Season chicken with black pepper to taste. Begin by layering a fresh basil leaf or two on each chicken breast, followed by the Serrano ham and Manchego cheese. Roll to close and secure with toothpick if needed.

Brush each chicken breast with Dijon mustard. Blend the almond flour,paprika, garlic powder and thyme on a plate and season with black pepper. Coat each chicken breast with mixture, set aside on a plate and lightly coat the top of each with olive oil spray.

Place the chicken breasts, seam side down, in a large, oven safe saute pan that has been coated with olive oil spray and brown on one side on medium to medium high heat. Place pan into oven and finish chicken by cooking for about 15 minutes. The chicken will be golden brown and the cheese will begin to melt.

Nutrition Facts

4 Servings

Amount Per Serving

Calories 288.3
Total Fat 14.8 g
Saturated Fat 4.9 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 102.4 mg
Sodium 530.3 mg
Potassium 19.7 mg
Total Carbohydrate 3.6 g
Dietary Fiber 1.8 g
Sugars 0.6 g
Protein 36.8 g

Citrus Sangria Slow Braised Pork

I am not sure how I came to this dish originally but I wanted to take another path through Spain again. I have been enjoying playing with many of the common flavor profiles and I didn't want to use red wine but something similar. Then it hit me, Sangria. And what is more appropriate with pork than fruit? So, the citrus and Sangria were just natural and perfect for the pork. A slow braise permeates the pork with great flavor and intensifies the thick, rich sauce this makes. I added a dry rub to the pork also with strong flavors and they scent the sauce as well. This dish is moist, tender and absolutely wonderful. I hope you enjoy.

Citrus Sangria Slow Braised Pork

Ingredients:

2 1/2 to 3 lb. pork butt, off the bone and trimmed f visible fat

1 tsp. paprika

1 tsp. dried thyme

1 tsp. dried rosemary

1 Tbsp. ground cumin

black pepper to taste

olive oil spray

4 Tbsp. shallots, chopped

1 cup celery, diced

3 cloves garlic, minced

3/4 cup low sodium chicken stock

3/4 cup low sodium beef stock

2 cups + 1/4 cup reserved Sangria

1 cup water

1 Tbsp. sherry vinegar

1/2 large lemon, end removed and sliced thin and halved

1 lime, ends removed and sliced thin and halved

1/2 orange, end removed and sliced thin and halved

1/4 cup fresh parsley, chopped

Blend the spices together in a small bowl, lightly coat the pork with olive oil spray and coat the pork with the dry rub on all sides. Preheat a dutch oven or other heavy bottomed pot on medium high and coat with olive oil spray. Brown the pork roast on all sides. Remove and set aside.

If needed use additional olive oil spray and add the shallots and celery to the same pot. Stir occasionally and cook the vegetables until they begin to caramelize and become tender. Add the garlic and continue to cook another few minutes, taking care not to burn the garlic. Add all of the liquids and stir, scraping the bottom of the pot to loosen any brown bits. Bring to a simmer and transfer the pork back into the pot and add the sliced citrus fruits. Reduce the heat and simmer, partially covered, for about 1 1/2 to 2 hours or until the pork is fork tender, occasionally stirring.

Remove the pork and reserve on a plate covered with aluminum foil to keep it warm. Add the 1/4 cup reserved Sangria and chopped parsley, reduce the sauce until thickened. The sauce should already be fairly thick and this shouldn't take too long, about 5 minutes or less. Season the sauce with additional black pepper to taste after it has reduced. Slice the pork after it has rested about 10 minutes and serve topped with the sauce. The rinds from the fruits are still in tact, very tender and will add a delicious, slightly bitter flavor and are meant to be eaten also.

Nutrition Facts

8 Servings of 3 Ounces Pork with Fat and Debris Removed and Sauce

Amount Per Serving
Calories 268.5
Total Fat 11.7 g
Saturated Fat 4.1 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 5.3 g
Cholesterol 76.5 mg
Sodium 194.5 mg
Potassium 476.0 mg
Total Carbohydrate 6.0 g
Dietary Fiber 1.2 g
Sugars 0.8 g
Protein 22.7 g

Carne Asada de Espana

Carne asada, Spanish for roasted beef, we've probably all had it before but I have added my very special twist to it. Rather than a typical but delicious carne asada with the flavors of Mexico I have used some of the amazing flavors of Spain adding the de Espana to the name. This is my very non traditional pot roast and it is absolutely mouth watering and falling apart fork tender. The taste of red wine, dry sherry, paprika and garlic that are part of the thick sauce with a deep, rich flavor are finished off and topped with the crunch of toasted almonds and pimento stuffed green olives. This is really a very simple recipe but you need time to let it simmer for hours to become the perfectly tender beef it was meant to be. This makes a great Sunday dinner and keep the recipe handy for those long, cold fall and winter months ahead. I hope you enjoy.

Carne Asada de Espana

Ingredients:

1 3/4 to 2 lbs. chuck roast, trim visible fat

1 Tbsp. olive oil

1/2 cup onions, diced

1/2 cup green bell pepper, diced

1 cup celery, diced

3 cloves garlic, minced

1 - 14.5 ounce can no salt added diced tomatoes (about 1 3/4 cup)

1 cup red wine

1/4 cup sherry vinegar

1 cup low sodium beef stock

1 1/2 tsp. paprika

pinch ground cloves

1 tsp. dried basil

1/2 tsp. dried thyme

1 large bay leaf

1/2 cup dry sherry

1/2 ounce unsalted almonds, roasted in a dry pan for 2 minutes and chopped, about 12 almonds

12 small pimento stuffed Spanish green olives, chopped

Heat a large dutch oven on medium high and add the olive oil. Brown the chuck roast on all sides until nicely caramelized. Remove to plate and set aside. If there is any excess fat remove leaving about 1 tablespoon. Saute the onions, green pepper, celery and garlic until they begin to become tender and golden. Add the tomatoes, red wine, sherry vinegar, beef stock, herbs and spices. Stir to combine and place beef back into pot. Bring to a simmer and reduce heat, partially cover and simmer for about 4 hours. Turn the beef every half hour for even cooking and spoon some of the sauce mixture on the top to keep it moist. The beef will literally become fork tender. You know it is done when you stick a large fork into it and it slides out without any resistance. Add the dry sherry and simmer for about 5 minutes to evaporate the alcohol. Rest the beef before serving and top with the garnish of chopped almonds and green olives if desired.

Nutrition Facts
6 - 3 Ounce Servings Beef and Sauce
Amount Per Serving
Calories 250.1
Total Fat 9.8 g
Saturated Fat 2.5 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.4 g
Cholesterol 55.3 mg
Sodium 296.8 mg
Potassium 529.4 mg
Total Carbohydrate 10.8 g
Dietary Fiber 2.6 g
Sugars 3.1 g
Protein 18.7 g