INGREDIENTS:2 cups pitted green Spanish olives 1 qt. water 6 boneless, skinless chicken breast halves (about 2 ½ lbs.) 6 thin slices Serrano ham 6 Tbsps. shredded Manchego cheese 1 Tbsp. paprika 6 Tbsps. olive oil, divided 1 cup dry white wine 2 cups Piquillo peppers, diced ¼ cup chopped parsleyDIRECTIONS:1. In a small saucepan, combine the olives with the water; bring to a boil and boil for 5 minutes. Drain olives, slice and reserve. 2. Between 2 pieces of waxed paper or plastic wrap, pound ...
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