Chicken Breast in Serrano Ham with Djuvec Rice

Chicken Breasts:

1. Remove any tendons from the chicken breasts (if you like it smaller, you can also use the inner chicken breast fillet), rinse with cold water and pat dry. Mix a marinade from 1 tbsp rapeseed oil, pepper, salt (not too much, the ham brings some!) And the basil and rub the chicken with it. Let it steep a little before further processing.
2. Wrap the meat with 2 slices of Serrano ham, then fry on both sides in a pan with the remaining rapeseed oil. Then put it in an ovenproof dish for 30 minutes in the oven at 150 ° degrees.

Djuvec Rice:

1. Sprinkle the rice in a sieve with water and allow to drain. Put the frozen peas in a container and let thaw.
2. Heat the olive oil in a saucepan, sweat the finely chopped onions and the finely chopped garlic cloves in it. A short time later, add the peppers cut into very small cubes and sauté while stirring. Add the drained rice, pour in the water and tomato juice and stir in the vegetable stock powder and ajvar. Let everything simmer on a low flame for about 15 minutes.
3. Then carefully fold in the thawed peas and leave the pot on the stove for another 5 minutes at a low temperature. Possibly add a little more water and season with salt.

Serving:

1. Arrange the Djuvec rice on the plates (looks nice when you do this with a cup, a dessert ring or an ice cream scoop). Cut the wrapped meat into strips and place on the plates. Pour a little of the meat juice over the pieces of meat and sprinkle the Parmesan cheese on top as a topping. Enjoy your meal! 🙂