Rolled stuffed chicken breast

Rolled stuffed chicken breast

Pamplona de pollo

By
From
South American Grill
Serves
4
Photographer
Bonnie Savage

Traditionally, caul fat is used to make this popular dish from Uruguay. Caul fat is the thin lacy membrane of fat, which lines the internal organs of an animal — it doesn’t impart much flavour but it is edible and does help to keep the chicken moist during cooking. Pork caul fat is most commonly used and can be sourced from most good butchers. Use kitchen string if caul fat is unavailable.

Ingredients

Quantity Ingredient
4 skinless chicken breast fillets
4 slices smoked ham
2 Grilled red capsicum, sliced into thick strips
150g mozzarella cheese, cut into thick strips
250g caul fat
vegetable oil, for brushing

Method

  1. Use a sharp knife to butterfly the thickest part of each chicken breast, cutting the breast horizontally almost all the way through, so the breast folds out in an even thickness. Place the butterflied chicken breasts between two sheets of baking paper and use a meat mallet to pound them out and flatten slightly. Season with sea salt and freshly ground black pepper.
  2. Place each chicken breast, smooth side down, on a clean work surface. Lay a slice of ham on top of each chicken breast and lay strips of capsicum and mozzarella lengthwise down the centre. Fold and roll the chicken breast to enclose the filling.
  3. Cut the caul fat into four large rectangular pieces, large enough to wrap the chicken parcels. Wrap the chicken in the caul fat with the edges coming together at the base of the roll. Trim the caul fat as needed. Alternatively, use kitchen string to tie them securely.
  4. Preheat a barbecue chargrill or hotplate to medium. Brush a little vegetable oil over the chargrill and cook the chicken for 20–25 minutes, turning occasionally, until golden brown and cooked through.
  5. If you have used kitchen string, remove it now. Cut each chicken breast into slices and serve with lima bean salad.
Tags:
South American Grill
Rachael
Lane
South American
Latin
grill
bbq
barbecue
barbeque
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