Catalan style chicken fillets


  • 4 chicken breast fillets of 200 g each and without skin
  • 4 wide slices of Serrano ham
  • 12 to 16 basil leaves
  • 150 g manchego cheese
  • Herbs (rosemary, sage, oregano)
  • olive oil
  • paprika
  • salt
  • Catalan garnish (see recipe)
  • Butcher's yarn


Stuffing chicken fillets

Cut the chicken breast and turn it into a large, whole chicken fillet
Place the basil leaves, thinly sliced manchego cheese and slice of Serrano ham on top of the fillet and then roll, tie as a small roast and sprinkle with herbs (keep refrigerated)

Prepare the Catalan style garnish (see recipe)

Set aside and keep warm


On the hot plate 240°, lightly greased.
Seal the stuffed chicken fillets for 2 minutes on each side.
Lower the plancha temperature and cover with the cooking bell.
Finish simmering for 8 to 12 minutes, turning at least once (in principle, when the cheese begins to melt, the fillet is fully cooked).
Leave in a warm place for at least 10 minutes.

Accompany the chicken fillet with the Catalan style garnish.