- 6 chicken thigh fillets
- 2 cloves garlic
- 2 teaspoons dried rosemary
- Olive oil
- Air-dried ham (Iberico, Parma, Serrano)
- Manchego cheese
Unroll each chicken thigh and envelop in a folded piece of cling film. Using a rolling pin, flatten the thighs out to about 3 mm thick.
Thinly slice the garlic and combine with the rosemary and olive oil in a large flat dish.
Place the flattened thighs in the dish ensuring each is coated in the oil. Cover, and leave in the fridge overnight for the flavours to infuse.
Gently cook each piece of chicken until browned on both sides and cooked through (about 5 mins each side).
Lay the chicken on a baking sheet and top with the ham and grated cheese. Place under a hot grill, or in a hot oven, until the cheese has melted and is bubbling.
Remove from the oven, sprinkle with pepper and serve. Roast potatoes, asparagus, broccoli and French beans and a rich tomato sauce make ideal accompaniments as does a chilled white Rioja