Chicken a la espanola

This is a Spanish recipe for 4 – 6 persons. I prepared this dish with my brother who is very critical about food. He loved it and didn’t eat anything else for a whole week ;-).


  • 6 chicken breast filets
  • 6 – 12 slices of ham
  • 60 g butter
  • 1 small onion
  • 1 small carrot
  • 1 TS flour
  • 375 ml broth (either chicken or vegetable)
  • 250 ml white wine
  • pepper
  • 3 TS pine nuts
  • toothpicks


  1. Cut the filets into 2 halves, lay 1 or 2 slices of ham between the two halves and put them together again with the toothpicks. Put them into the fridge while you continue with the other steps.
  2. Heat the butter in a jar. Meanwhile grate the onion and carrot into small pieces and add them to the butter. Stew for about 4 min. at gentle heat.
  3. Add the flour, the broth and the white wine. Boil for another 3 – 4 min. at medium heat until the sauce becomes a bit pudgy.
  4. Put the filets from the fridge into a casserole, pour the sauce over the filets and bake for 20 – 30 min. at 180°. I would reccomend baking the filets 30 min. rather than 20 to ensure that they are thorough.
  5. Remove from the oven and remove the toothpicks before serving. Decorate with the pine pucks.

To go with the filets:

potatoes/french fries, rice, pasta


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