This was last nights dinner; we had some leftover Serrano ham in the fridge and I wanted something relatively simple for dinner. Rob spread quince paste combined with herbes de Provence on slices of Serrano ham. HE then wrapped the ham around a chicken breast. The chicken was seared and then baked in the oven to an internal temp of 150F. Rest the chicken for 5 minutes, slice and serve. THe potatoes are actually leftovers from our New Years Eve Dinner; Cheesy Scalloped Potatoes from Cooking Light.