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’

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