Corn fed Chicken Wrapped in Jamon

Corn fed Chicken Wrapped in Jamon


1 skinless cornfed chicken breast
2 corn on the cob
1 chorizo sausage
80g smoked almonds
4 slices jamon
Olive oil


Wrap chicken in jamon and roll into a cylinder shape with aluminium foil. Chill in the refrigerator.

Chargrill corn until cooked, then remove the kernals and set aside in a bowl with the
smoked almonds.

Transfer the chilled chicken and chorizo sausage to a frying pan and place in the oven at 180 degrees celsius for 12 minutes.

Rest for 4 minutes then remove the chicken from the foil. Slice the chorizo and plate.
Spoon over the corn mix and add a splash of good olive oil.

Credits: Chef Neil Cunningham, Mandala Restaurant in ‘Produce to Platter: Yarra Valley & The Dandenongs’

More Recipes

Pork Neck with Pine Mushrooms and Purple Congo Potato Puree

Promotional recipe by Brent Savage from “Bentley Contemporary Cuisine”, published by Murdoch Books i...

Barbequed Yabbies

Swap out shrimp and crayfish for this equally Australian alternative.

Similar Recipes