Stuffed Chicken Roll with Ham and Melted Cheese
A crowd-pleasing dinner centrepiece: a butterflied chicken breast packed with smoky ham, melted cheese and crispy bacon, tightly rolled and oven-roasted to golden perfection. Impressive to serve, surprisingly easy to make.
🛒 Ingredients
8 servings
- 1 large chicken breast (about 700 g / 1.5 lb)
- 150 g (5 oz) sliced cooked ham
- 150 g (5 oz) sliced mozzarella or Gruyère
- 100 g (3.5 oz) smoked bacon lardons
- 2 garlic cloves, minced
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tbsp white wine vinegar
- 1 tsp dried parsley
- Salt and freshly ground black pepper
- 200 ml (¾ cup) chicken stock
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Directions
- 1
Butterfly the chicken breast by slicing it horizontally almost all the way through and opening it flat like a book. In a bowl, whisk together the stock, vinegar, Worcestershire sauce, mustard, garlic, salt and pepper. Marinate the chicken in this mixture for 15 minutes.
- 2
Remove the chicken from the marinade and lay it flat. Layer the ham slices evenly over the surface, then add the cheese and scatter the bacon on top. Roll the chicken tightly into a log shape and tie at regular intervals with kitchen twine.
- 3
Wrap the roll in aluminium foil and bake at 180 °C / 350 °F for 25 minutes. Unwrap and return to the oven for a further 20–25 minutes until golden brown. Rest for 5 minutes before slicing into medallions.
💡 Chef's Tip
Serve alongside herbed rice and a simple green salad. Deglaze the roasting pan with a splash of white wine to make a quick pan sauce.
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Same category — Poultry
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