December 15, 2010

Ham and Cheese Chicken Rolls

Another busy week. At this time of the year approaching Christmas seems that the days don't have enough hours. I'm not spending as much time as I would like cooking or writing and I just see my list of things to do before the end of the year growing! On top of that I didn't do any of my Christmas shopping yet and am really not looking forward to the packed shops in Hong Kong. Item number one in  my wish list for the new year will be: "to get more organized"!

Since time is so precious lately I chose an easy tasty recipe for this post: Ham and Cheese Stuffed Chicken Breast. This recipe can be cooked in last than 30 minutes and goes very well with a simple green salad. Part of the recipe can be prepared in advance and after that it will take less than 10 minutes to cook.

Ham and Cheese Stuffed Chicken Breast

4 boneless  chicken breasts halves
4 slices of cooked ham
4 slices of provolone cheese
Grounded black pepper
1 tablespoon of olive oil


1 can of single cream
100g of shredded mozzarella cheese
Grounded black pepper

Start trimming any fat and skin from the chicken breasts. Place the chicken breasts in a chopping board and cover them with cling film. Pound each half with a meat mallet until 1cm thick. Season the chicken with salt and pepper.

Place one slice of ham and one slice of provolone in each chicken breast and roll it up so the ham and cheese is in the inside. Use a  toothpick to hold the chicken rolls. (If you are preparing the chicken rolls in advance stop here and transfer them to the fridge).

Heat the olive oil in a saucepan and pan fry the chicken turning from time to time to avoid burning (use low to medium heat flame). The chicken will be cooked in 10 minutes. 

Transfer the chicken rolls to a serving plate and let it rest for 5 minutes.To make the sauce heat the single cream in a small saucepan and mix in the mozzarella cheese in it until melted and incorporated. Season with salt and pepper and pour it over the chicken rolls.

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