Change energy supplier
  . . . cooking recipes, cookery, food, cooking vacations  

Recipe for :

Serrano Ham and Mushroom Stuffed Chicken

This recipe for Serrano Ham and Mushroom Stuffed Chicken has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

This Spanish recipe for stuffed chicken really is a delicious dish, lots of different flavours. Similar to chicken "Granadina" or Granada chicken, here we have the added twist of mushrooms and diced ham rolled up inside a chicken breast or boneless quarter.

Ingredients for Serrano Ham and Mushroom Stuffed Chicken

4 Chicken legs, boneless
100g Serrano ham, diced
4 White mushrooms, diced
Olive oil
Cocktail sticks

How to make Serrano Ham and Mushroom Stuffed Chicken

  • Mix together the diced serrano ham and mushrooms.
  • Open out the chicken pieces and place the ham and mushrooms in the centre, arrange in a line across the chicken piece.
  • Carefully roll up the chicken and secure with cocktail sticks.
  • Place the chicken into a large cazuela and drizzle with olive oil.
  • Season generously with salt and pepper then add a sprig of rosemary - cover with tinfoil.
  • Bake in the oven for 40 minutes removing the foil for the last 5.


We served this dish with leftover pesto sauce over the top and it was fabulous.

Serves 4

Serrano Ham and Mushroom Stuffed Chicken

Orce Serrano Hams

Published with permission of Orce Serrano Hams