Chicken wrapped in Jamón Serrano with Brie and sage

It doesn't happen often, but sometimes you find yourself with useless amounts of brie and Jamon serrano, not enough to make a before meal snack out of but certainly too good to waste. We found ourselves in this situation and so, using things from the fridge and garden made this amazing din din. It's also super easy which is always good.

Ingredients:

1 Chicken thigh fillet per person

2 small-ish slices of brie cheese per fillet

sage

1 small slice of butter per fillet

2 slices of Serrano per fillet

Kitchen string

1. Wash chicken thigh fillets.

2. Lay the Slices of serrano on a board next to each other (2 pieces for each fillet)

3. Place the chicken on top of the serrano slices so that the cut of the thigh is turned up.

4. Place 3-4 sage leave on the meat (we put heaps more but we LOVE sage so you only need to put as much as you like)

5. Lay the slices of brie cheese over the top so you now have a layer of sage and a layer of cheese.

6. Place a small amount of butter in the centre of the brie (keep some butter to cook the chicken in)

7. Roll the thigh fillets up from left to right, like making a coil, so that the serrano is on the outside.

8. Tie the roll on each end.

9. Heat some olive oil and the remaining butter in a pan. Cook on all sides until the juices are clear. Be careful turning it, it's kinda fragile and you don't want to lose the serrano!

10. Once it's cooked transfer to a plate and let it rest for a few minutes before slicing and serving

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Serve with salad (from the garden if you got it) and a burnt butter and sage dressing.