Try a barrel-fermented Chardonnay from DO Navarra for a perfect match for this dish, thanks to the wine’s satiny texture and buttery aromas.
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Chicken Brochettes with Serrano Ham
Preparation
Cut the chicken into 24 equal chunks. Wrap each chunk in a strip of Serrano ham. Cut the bread into 16 equal squares. On each skewer, thread a piece of chicken, a sage leaf, a square of bread followed by a second piece of chicken, another sage leaf and a second square of bread, and finishing with a final piece of chicken. Repeat this process for all 8 skewers.
Mix together the garlic, lemon juice, lemon zest, salt and pepper with the Spanish olive oil, and brush liberally over the brochettes. Leave to marinate for 30 minutes. Preheat a large griddle, frying pan, grill or barbecue. Sear the chicken for 15 minutes turning every 5 minutes.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 457
Energy (kJ): 1,910
Protein (g): 41.0
Fat (g): 24.3
Carbohydrates (g): 18.6
Fibre (g): 0.7
Niacin (mg): 19.3
Vitamin B6 (mg): 0.7
Phosphorus (mg): 258.8
Information provided by: The Spanish Nutrition Foundation (FEN)
1 hour (+30 minutes marinating)
- 3 boneless, skinless chicken breasts
- 6 slices of Serrano ham (cutted into 4 strips each)
- 1/2 bread stick
- 16 sage leaves
- 2 small garlic cloves, finely chopped
- Juice and grated zest of 1/2 juicy lemon
- Salt and black pepper
- 60 ml Spanish extra virgin olive oil
- 3 boneless, skinless chicken breasts
- 6 slices of Serrano ham (cutted into 4 strips each)
- 1/2 bread stick
- 16 sage leaves
- 2 small garlic cloves, finely chopped
- Juice and grated zest of 1/2 juicy lemon
- Salt and black pepper
- 2.237 fl. oz Spanish extra virgin olive oil
- 3 boneless, skinless chicken breasts
- 6 slices of Serrano ham (cutted into 4 strips each)
- 1/2 bread stick
- 16 sage leaves
- 2 small garlic cloves, finely chopped
- Juice and grated zest of 1/2 juicy lemon
- Salt and black pepper
- 0.254 cup Spanish extra virgin olive oil
Wine match