Otherwise known as the cockney critic or Mr Happy Days, Jerry Mullan’s culinary journey has been as diverse as the countries he’s lived and cooked in, whether it was running Charity events at St Paul’s Cathedral or Hog roasts at Hampton Court, he’s always smiling. Currently, Head Chef of an award-winning West London gastropub, his influences and passion are irresistible whether on a plate or being read.
Stuffed chicken breast wrapped in Serrano ham, with lactose free cheese and asparagus
These little beauties were inspired by my mums low carb diet.
Very quick and easy to make and always goes down well.
Low in carbs, high in protein, and a little fat, which I never understand in a carbs diet as most say its OK. But happy days people, I’m just the chef so diet or no diet, treat yourself, you deserve it.
In this recipe, I use serrano ham which is a Spanish cured meat. It is absolutely amazing and the flavour and texture are out of this world (or at least out of this country) and for some unknown reason, it’s a lot cheaper than pancetta. But each to their own and you can use either or both of this recipe.
- 2 chicken breasts
- 4 sticks of asparagus
- 4 slices of Serrano ham
- Cheese mix
- Juice from 1/2 lemon
- 1\4 tspn on garlic powder
- 1\2 tspn of chives
- 1\2 tspn of paprika
- 1\2 tspn of parsley
- 3 tbspn of lactose free cheese
Super simple and super quick.
Before we start, we are using lactose-free cheese. You see, my mum has done an intolerance test and found out that about a million and one things effect her body and lactose is one of them, so keeping with in the times people I use this, but any soft cheese will work in this recipe
So first and foremost, get all the ingredients for the cheese mix, and mix. Leave in the fridge for at least an hour, a couple would be best, this is so all those amazing flavours really move into the cheese.
Next, you need to butterfly the chicken. We call it butterflying as when you cut the chicken in half and open it, it should look like a butterfly. I’ve always said we’re super original on culinary terms lol.
If your struggling, the best way I find, is to lay the chicken breast flat, hand on top, and using a sharp knife cut on the rounded breast side and slice through, the chicken, not your hand!! Once done make the final cut down the middle and hey presto you have two long bits of chicken or two halves of a butterfly, either way, happy days. Grab the other breast and do the same.
Once done, spread the cheese on top, sprinkle chives and parsley, put the asparagus stick in and roll. Wrap the Serrano ham around it and place them all close together on a baking tray (this will stop them from opening up). Cook on gas mark 6 for 13 minutes, bring out and cut in half. And there we go people, a simple but yet delicious bit of chicken. You can have it with potatoes and veg and have it as a main but love a broad bean salad and so am going with that.
Enjoy everyone and let me know how you get on.