* 4 plump Chicken breasts, skinned and boned
* Olive oil
* 100 g Serrano ham
* Half a Green pepper, Diced
* 4 medium Mushrooms, Diced
* 4 Spring onions, whites only, Diced
* 2 tablespoons Pimentón de la Vera dulce (sweet Smoked paprika)
* Cocktail sticks

===Method===
* Soak some cocktail sticks in hot water.
* Slit the Chicken breasts in half horizontally, but not completely - see how to butterfly a chicken breast.
* Open the breast and bash with a meat mallet.
* On one side of each of the open breasts, place a slice of Serrano ham and rub a dab of Olive oil over the Ham.
* Place the Diced Vegetables on top of the Ham.
* Mix the Paprika with the remaining Olive oil and dab over the Vegetables.
* Place a further slice of Serrano ham on top of the Vegetables.
* Fold the other half of the Chicken breast and using the cocktail sticks pin the open sides together.
* Heat some Oil in a shallow pan and gently Fry the breasts on both sides until golden.
* Transfer them to a Roasting tin and Bake in a preheated oven 190 C/375 F/Gas 5 for 25 minutes.
* Allow to go completely cold, remove the cocktail sticks and cut the breasts into 1½ cm slices.

______________________________