Remove skin from chorizo sausage and discard. Puree sausage meat in a food processor.
Give the thicker parts of the chicken thigh fillet a slight bash with a meat cleaver or rolling pin. Don’t over do it, the purpose behind this it to make the fillet a little more uniformed in thickness. Just remember a couple of whacks only, you are not beating out schnitzel!
On a sheet of non stick baking paper lay out your jamon, slightly overlapping the slices. Lay chicken on top of the jamon. Spread pureed chorizo down the length of your chicken, a third in from the edge.
Using the baking paper roll your chicken over itself and into a tight cylinder. The baking paper is being used as an aid, make sure you don’t roll it up with your with your chicken. Discard baking paper.
Place rolled chicken on a lined baking tray. Ensure that the “seam” of the jamon is on the bottom. Bake for around 20 minutes, or until it is just cooked through. Juices will run clear when cooked. Remove from oven and cover with some aluminium foil, leave to rest while you make the salad.
In a large bowl place beans, chilli, shallot, chives, coriander, mint, olives and mayonnaise. Mix well to combine, then season with salt and pepper and set aside.
To serve, slice chicken in 3 – 4cm slices and serve with white bean salad, which has been garnished with extra chives.
Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
Another delicious recipe from www.bellyrumbles.com