Chicken Breasts with Lemon & Serrano Ham

My birthday was earlier this month and Mike surprised the heck out of me a new camera body. I screamed so loud, with one of the most ear-piercing screams, that I scared the crap out of my mom and poor Aida. I thought he had gotten me a slew of loose tea (I’ve had a recent Teavana obsession), so imagine my surprise when I saw that awesome yellow and gold box staring me back at me. Total and utter shock… So I am thrilled to say that this is my first post with the new camera!

But despite my exictment, I think Aida is not very pleased with the recent camera upgrade, since I’ve been taking her picture more than she seems to care for. No worries though, a few extra cookies and she’ll get over it.

This recipe comes from a cookbook Mike has had since before we were dating. We’ve lugged it around from New Hampshire, to Maryland, to New York, to Ohio and finally to Pennsylvania. All the while I’ve had my eye on this recipe and for whatever reason never got around to making it. What a shame.  It’s so easy, and so pretty! And delicious too.


Chicken Breasts with Lemon & Serrano Ham

Adapted from The Ultimate Chicken Cookbook 
I couldn’t find Serrano ham, so I substituted Prosciutto. 
4 boneless, skinless chicken breasts
4 slices of Serrano Ham*
6 tablespoons butter, slightly softened 
2 tablespoons chopped capers
2 tablespoons chopped fresh thyme
1 large lemon, cut lengthwise into 8 slices
A few small sprigs of thyme 
salt and pepper 

Pre-heat oven to 400 degrees-F.

Flatten each breast slightly, trying to produce an even thickness; mine were about 1/2 to 3/4-inch thick after pounding. Season bottom of a shallow baking dish or pan with salt, and place chicken on dish. Top each breast with one piece of Serrano ham.

In a small bowl, mix butter, capers, thyme, salt and pepper until evenly combined. Divide butter into quarters, and shape into neat log-like portions. Place butter on each ham-topped chicken breast. Arrange two slices of lemon over compound butter, slightly overlapping lemon slices. Sprinkle with several sprigs of thyme. Bake for 20-25 minutes or until chicken is cooked through. To add additional color to the chicken, I broiled it the last minute or two. Do not over bake, as chicken breasts dry out quickly.

Transfer chicken to warmed serving dish and spoon buttery juice overtop.

Serve with potatoes, rice or pasta and a vegetable of choice.


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