Hot chicken skewers
4 chicken breast fillets
8 slices Parma ham
1 jar glaze sauce
Maldon salt and ground pepper
Limes
Wooden skewers
Split the fillets and flatten them gently with your hand. Season lightly with salt and pepper. Put a slice of dried ham on top of each fillet and push a skewer through. Put the skewers in a bowl, add 1/2 jar of glaze sauce. Brush the fillets with marinade and let stand for a couple of hours. Grill the skewers over live coals or in a grill pan for a few minutes on both sides. Brush the fillets with marinade several times during grilling. Also, grill diagonally halved limes. This way you can squeeze out all the juice.
Side dish
Mixed green leaves, avocadoes and sliced radishes. Pour fruit
vinaigrette on top and garnish by sprinkling Verlaque seed mix and
croutons over the salad.