Chicken Pamplona (Uruguayan Stuffed Chicken Rolls with Ham and Cheese)

Why you’ll love it

• Juicy and cheesy: melted mozzarella and ham inside tender chicken.
• High protein: about 48 g per serving.
• Looks impressive, but takes about an hour start to finish.

Quick facts

Ingredients

• 4 large boneless chicken breasts (1 3/4 lb / 800 g total)
• 5 oz (150 g) cooked ham
• 7 oz (200 g) mozzarella, cut into sticks
• 1 roasted red bell pepper, cut into strips
• 2 tbsp chopped parsley
• 1 tsp minced garlic
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Step-by-step method

1. Flatten the chicken. Heat the oven to 375°F (190°C). Butterfly each chicken breast and pound it between two sheets of plastic wrap to about 3/8 inch (1 cm) thick.

2. Season and fill. Season with the salt, pepper, garlic and parsley. Layer the ham, mozzarella and red pepper on top, leaving the edges clear.

3. Roll. Roll up tightly, secure with kitchen twine or toothpicks and brush with the oil.

4. Sear. Brown the rolls in an oven-safe skillet for 2 minutes per side.

5. Bake. Transfer to the oven and bake 22 to 28 minutes, until the center reaches 165°F (74°C).

6. Rest and slice. Let rest 8 minutes, remove the twine and cut into slices.

How to know it is done

The chicken should be opaque and juicy and reach 165°F (74°C) in the center on an instant-read thermometer.

Tips for the best result

• Pound the chicken to an even thickness so it rolls easily and cooks evenly.
• Leave the edges free of filling so the cheese stays inside as it melts.
• Let the rolls rest before slicing so they hold their shape and stay juicy.

Variations and substitutions

• Cheese: swap the mozzarella for provolone.
• Ham-free: replace the ham with sautéed spinach.

Storage and reheating

Refrigerate up to 3 days. Reheat covered in a 340°F (170°C) oven so it does not dry out.