Rolled chicken stuffed with cheese and cured meat is a delicious and juicy dish that can become a real hit on your table. This recipe combines the simplicity of preparation with a richness of flavors and textures. Tender chicken, wrapped around delicate cheese and aromatic cured meat, makes the perfect meal for lunch or dinner. It’s also an excellent choice for family gatherings or entertaining guests. Paired with side dishes such as potatoes, vegetables, or a fresh salad, this meal becomes a complete gastronomic delight.
Ingredients for Rolled Chicken:
- 4 chicken breasts (about 800 g)
- 150 g of cured meat (best to use dried neck or bacon)
- 150 g of cream cheese or meltable cheese (such as mozzarella or yellow cheese)
- 2 teaspoons of olive oil
- 1 teaspoon of black pepper
- 1 teaspoon of salt
- ½ teaspoon of dried oregano or thyme
- 1 teaspoon of mustard
- 1 teaspoon of lemon juice
- 2 cloves of garlic (finely chopped)
- 1 teaspoon of flour (optional, for thickening the sauce)
- 100 ml of chicken broth or water
- 1 bay leaf
- 1 teaspoon of grated parmesan or hard cheese (optional, for topping)
For the Marinade:
- 2 teaspoons of olive oil
- 1 teaspoon of balsamic vinegar
- 1 teaspoon of lemon juice
- Salt and pepper to taste
Preparation:
1. Preparing the Marinade: To make the chicken tender and juicy, it needs to be marinated before cooking. In a small bowl, combine olive oil, balsamic vinegar, lemon juice, salt, and pepper. Mix the ingredients well until they’re fully combined. Place the chicken breasts in a plastic bag or a large bowl, pour the marinade over them, and leave them to marinate in the refrigerator for at least 30 minutes, but you can leave them longer (up to 2 hours) for a deeper flavor.
2. Preparing the Filling: While the chicken marinates, prepare the filling for the rolled chicken. Cut the cured meat into small strips or cubes, depending on the texture you prefer. The cream cheese or mozzarella will give a softer texture, while harder cheeses like yellow cheese or cheddar will provide more flavor. In a bowl, combine the cured meat and cheese, and add the finely chopped garlic and dried herbs like oregano or thyme, which will add a richer taste to the filling.
3. Stuffing the Chicken: Once the chicken breasts are marinated, remove them from the marinade and place them on a flat surface, such as a cutting board. Gently pound the chicken breasts with a kitchen mallet to make them an even thickness, which makes them easier to roll. Place the filling—cured meat and cheese—onto the center of each chicken breast. Try to spread the filling evenly along the chicken breast, leaving some space around the edges.
4. Rolling the Chicken: Once the filling is placed, carefully roll the chicken breast starting from the end with the filling. Roll the breasts tightly, but don’t press them too hard to ensure the filling stays inside. For security, you can use toothpicks or kitchen string to tie the ends of the roll so that it stays intact while cooking.
5. Cooking the Rolled Chicken: In a large skillet, heat the olive oil over medium-high heat. Place the rolled chicken breasts in the skillet and cook them on all sides until golden brown (about 5-7 minutes per side). Once the chicken is nicely browned, transfer the rolls to a preheated oven at 180°C (350°F) and bake for an additional 15-20 minutes, or until the chicken is completely cooked through and juicy. If desired, halfway through baking, sprinkle the chicken with parmesan or any other hard cheese, and bake for an additional 5 minutes to melt and create a golden crust.
6. Preparing the Sauce: In the same skillet you used to brown the chicken, add a bit more olive oil (if needed) and sauté the chopped garlic over medium-low heat until it becomes translucent. Then, add the chicken broth or water, and let it simmer for a few minutes to combine the flavors. If you want the sauce to be thicker, you can add a little flour mixed with water and cook for another 10-15 minutes until it thickens. The sauce should be creamy and rich, with a subtle taste from the seared chicken.
7. Serving: Once the rolled chicken is cooked, remove it from the oven and carefully remove the toothpicks or kitchen string. Slice the rolled chicken carefully, ensuring the filling stays inside each roll. Serve the rolled chicken with the sauce on top, along with a side of vegetables, roasted potatoes, or a simple salad.
Tips:
- Instead of cured meat, you can use smoked pork neck or even roasted ham. You can also add herbs like rosemary or thyme to the filling for more flavor.
- This recipe can be customized to your taste. You can add vegetables, such as mushrooms, spinach, or bell peppers, to the filling to make it even more delicious.
- If you prefer a richer sauce, you can add a bit of cooking cream or sour cream to the sauce.
Conclusion:
Rolled chicken stuffed with cheese and cured meat is a meal that will satisfy even the pickiest eaters. The combination of tender chicken, aromatic cured meat, and melted cheese creates an incredibly flavorful dish. Whether served with side dishes like vegetables, roasted potatoes, or just a simple salad, this recipe will become a favorite among your guests and family.
