Pechuga de Pollo Rellena

Ingredients

• 1 largechicken breast
• 4 slicesmelting cheese, such as Swiss
• 4 slicesYork ham (cooked ham)
• 60 g (½ cup)plain flour
• 2 largeeggs, beaten
• 90 g (¾ cup)breadcrumbs
• to tasteDijon mustard
• 14 g (1 tbsp)butter
• 30 ml (2 tbsp)vegetable oil
• to tastesalt and pepper

Instructions

1. 1

   Prepare the chicken

   Cut the chicken breast through the centre to separate the two halves, then cut each half into four fillets.

2. 2

   Cover the fillets

   Place each portion between sheets of cling film, leaving extra film around the edges so there is room for the chicken to spread as you flatten it.

3. 3

   Flatten the chicken

   Using the flat side of a meat mallet, gently pound each portion until the fillets are thin and even.

4. 4

   Season and chill

   Brush the fillets with Dijon mustard and season with salt and pepper. Wrap them in the cling film and refrigerate for at least 20 minutes.

5. 5

   Add the filling

   Remove the fillets from the fridge and place a slice of ham and a slice of cheese on each one.

6. 6

   Roll the chicken

   Use the cling film to fold in the sides of each fillet, then roll it up tightly so the filling stays inside.

7. 7

   Coat in flour

   Roll each chicken parcel in the flour.

8. 8

   Dip in egg

   Dip each parcel into the beaten eggs mixed with 1 tablespoon of water, salt and pepper. Coat all sides, then let the excess egg drip off.

9. 9

   Add breadcrumbs

   Roll the parcels in the breadcrumbs until they are coated all over.

10. 10

    Chill the rolls

    Refrigerate the breaded rolls for at least 45 minutes to help them hold their shape.

11. 11

    Heat the oven

    When you take the chicken from the fridge, preheat the oven to 176°C.

12. 12

    Brown the rolls

    Heat a little of the oil with the butter in a frying pan over a medium heat. Brown the rolls on all sides, cooking gently so they colour without burning.

13. 13

    Finish in the oven

    Transfer the browned rolls to the oven and bake for 20 minutes.

14. 14

    Rest and slice

    Remove from the oven and leave to rest for 10 minutes before cutting. Slice into rounds or diagonally with a sharp knife; each roll makes four portions.

15. 15

    Serve the chicken

    Serve with vegetables, salad, chips, rice or another accompaniment of your choice.

What is stuffed chicken breast?

This dish is made by flattening chicken, filling it with ham and cheese, and rolling it before coating and cooking. Stuffed and breaded chicken has many variations across international home cooking; this version keeps the filling simple and familiar.

Mustard seasons the meat, while the flour, egg and breadcrumbs form a coating that browns in the pan. Finishing the rolls in the oven cooks them through without relying on a long fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 122 calories, 12g protein, 10g carbs, 5g fat.

The chicken supplies most of the protein, while the flour and breadcrumbs contribute carbohydrates. Cheese, butter and frying oil provide much of the fat; ham and cheese also contribute salt. Serve a portion with vegetables or salad for a more balanced plate.

Choosing the filling

Cheese: Choose a cheese that melts readily, such as Swiss, so it softens inside the roll as the chicken cooks.

Ham: Cooked York ham gives the filling a mild, savoury flavour. Keep the slices within the edges of the flattened chicken to make rolling easier.

Flattening and rolling

Even pieces: Pound the chicken between sheets of cling film, using the flat side of the mallet. Aim for an even thickness so the thinner edges do not overcook while the centre finishes.

Tight rolls: Fold in the sides before rolling, and pull the cling film snugly around the chicken as you shape it. The two chilling periods help the parcels stay compact during coating and cooking.

Getting a crisp coating

Flour first: A light flour coating gives the beaten egg something to cling to. Let excess egg drip off before adding the breadcrumbs, or the outer layer can become heavy.

Breadcrumbs last: Press the crumbs gently onto every side, including the ends. Chill the coated rolls for at least 45 minutes before browning.

Browning and doneness

Steady heat: Use a medium heat and turn the rolls to colour all sides. The aim is a golden crust, not a deeply browned coating before the chicken has cooked through.

Oven finish: Bake at 176°C for 20 minutes, then rest for 10 minutes before slicing. Because roll thickness can vary, check that the chicken is cooked through before serving.

Serving ideas

Fresh sides: Pair the rich, breaded rolls with vegetables or a crisp salad. Rice or chips make the plate more substantial.

Slicing: Use a sharp knife and cut the rested rolls into rounds or diagonal slices. This reveals the ham-and-cheese centre and makes them easy to serve.

Recipe notes & tips

• Flatten the chicken between cling film to keep the work surface tidy.
• Make the fillets as even in thickness as possible for more consistent cooking.
• Keep the filling away from the edges so it is less likely to escape as you roll.
• Allow excess egg to drip off before coating the parcels in breadcrumbs.
• Turn the rolls gently while browning to colour every side.
• Rest the cooked rolls for 10 minutes before slicing to help the filling settle.

Variations

• Use another cheese: Choose a different cheese that melts well in place of Swiss.
• Change the mustard: Use a little less or more Dijon to suit your preferred level of sharpness.
• Add herbs: Mix dried herbs into the breadcrumbs for a fragrant crust.
• Use seasoned crumbs: Add a pinch of pepper to the breadcrumbs for extra flavour.
• Try a fresh side: Serve with a leafy salad instead of chips or rice.

Common mistakes to avoid

• Uneven fillets: Pound the chicken to a consistent thickness so it cooks more evenly.
• Loose rolls: Fold in the sides and roll tightly to help keep the cheese and ham contained.
• Wet coating: Let excess egg drain off before adding the breadcrumbs.
• Skipping the chill: Refrigerate the breaded rolls for at least 45 minutes so they hold their shape better.
• Pan too hot: Keep the heat at medium and turn the rolls often to prevent the coating from burning.
• Slicing too soon: Rest the cooked rolls for 10 minutes before cutting.

How to store

Refrigerate leftovers in an airtight container and eat within 2 days. Reheat until piping hot throughout in an oven; the coating may soften slightly after storage.

Frequently asked questions