2 Boneless chicken breasts
1 package of Roquefort or Gorgonzola cheese
2 Tablespoons unsalted butter
1 Tablespoon whisky (Bushmills Irish Whisky was used)
4 Slices of serrano ham
Salt, to taste
Ground black pepper, to taste
Preheat the oven to 350°F.
Using a paring knife, create a small pocket in each chicken breast. Season inside with salt and pepper.
in a medium bowl, mash the butter, Roquefort and whisky into a paste.
Take half of the cheese mixture and gently stuff one of the chicken breasts.
Lay two slices of the serrano ham flat on the counter, making sure they over lap. Roll the chicken breast in the ham and secure with kitchen twine.
Repeat with the remaining chicken breast, cheese mixture, and ham.
Season the bundles with salt and pepper.
Heat oil in a large skillet over medium high heat and brown chicken breast on all sides, untl golden brown. Transfer to a parchment covered baking sheet.
Deglaze the skillet with whisky and let the sauce reduce Pour the sauce over the chicken bundles and roast for 20-30 minutes, basting occasionally. To check for doneness, insert a thermometer inserted into the chicken and it should reads 170°F.
Transfer the chicken breast to a cutting board and let stand 10 minutes. Slice each roast in half or in medallions.
This dish is best served as a main course with a green salad and risotto.