Serrano Wrapped Chicken on Haricot Verts

I love the roasted vegetables which accompany this chicken and you actually need nothing else to serve with it. There is definitely something about roasting which develops flavour whilst keeping an excellent texture.

This is prepared in a flash and the quantities are really up to however many guests you are catering for or however hungry you happen to be.

Category:  Midweek Express  - 


For 4 people


  • vert - around 400 g or however many you wish to serve
  • tomatoes
  • 3 or 4 anchovies
  • oil
  • 4 boneless, skinless chicken breasts
  • 4 sage leaves (optional)
  • 4 slices Serrano ham

Serrano Wrapped Chicken on Haricot Verts Directions

  1. Pre-heat the oven to 180 degrees C
  3. 1. Top, tail, wash and pat dry the haricot vert. Spread out over a roasting tray. Scatter over the washed and dried cherry tomatoes. Tear and scatter the anchovies.
  4. 2. Drizzle the vegetables with oilve oil then, using your hands, gently toss the vegetables making sure they are all coated in oil and spread evenly over the tray.
  5. 3. Remove any visible fat from the chicken, place a sage leaf on top of each breast and wrap in a slice of Serrano ham, making sure the join is on the underside.
  6. 4. Place the chicken breasts on top of the vegetables and roast for about 30-35 minutes or until all are cooked. Serve hot.