San Jacobos are also known as "libritos de jamón y queso" (little ham and cheese books). This dish is the Spanish version of the French chicken "Cordon Bleu." Kids love them.
Ingredients:
2 to 3 Chicken Breasts cut in half and butterflied
2 Slices of Ham cut thick
1 Slice of Cream Cheese or American Singles
Egg Whisked
Bread Crumbs
Cabbage
Butter
Salt
Pepper
As a side dish we can have julienne vegetables(peppers, asparagus, red onion). I am going to serve something my kids like very much: Cabbage on the grill.
Cut the cabbage in half and then in wedges. Place each wedge on a piece of foil and add butter, salt and pepper. Seal the foil and put on the grill or in the oven for about 45 minutes. My Kids love the cabbage cooked this way.
While the cabbage is on the grill (or in the oven) we cut the breasts in half and butterfly. We fill each one with ham, cheese and ham again. Then we close them and coat in the egg, then bread crumbs, then egg and crumbs again. When done we put the San Jacobos in a pan with hot oil, cooking first one side and then the other. When they become golden brown we take them out of the pan and let them rest on a paper towel.
You can make a roasted pepper sauce to accompany the San Jacobos. (For roasting peppers, see earlier entry.)
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| San Jacobos over a bed of cabbage and red pepper sauce. |
2 to 3 Chicken Breasts cut in half and butterflied
2 Slices of Ham cut thick
1 Slice of Cream Cheese or American Singles
Egg Whisked
Bread Crumbs
Cabbage
Butter
Salt
Pepper
As a side dish we can have julienne vegetables(peppers, asparagus, red onion). I am going to serve something my kids like very much: Cabbage on the grill.
Cut the cabbage in half and then in wedges. Place each wedge on a piece of foil and add butter, salt and pepper. Seal the foil and put on the grill or in the oven for about 45 minutes. My Kids love the cabbage cooked this way.
While the cabbage is on the grill (or in the oven) we cut the breasts in half and butterfly. We fill each one with ham, cheese and ham again. Then we close them and coat in the egg, then bread crumbs, then egg and crumbs again. When done we put the San Jacobos in a pan with hot oil, cooking first one side and then the other. When they become golden brown we take them out of the pan and let them rest on a paper towel.
You can make a roasted pepper sauce to accompany the San Jacobos. (For roasting peppers, see earlier entry.)
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