Boneless and Stuffed Chicken Breast

Name: Boneless and Stuffed Chicken Breast
Yield: 8
Cuisine: Americana
Ingredients: 1 chicken breast, approximately 1 1/2 kilos well opened; 1/2 kilos ground beef; 2 cans devilish ham; 4 eggs, whole; 100 grams Parmesan cheese; 150 grams bread crumbs; 1 onion, chopped; 2 yellow ajíes, small chopped sweet peppers; 1/2 pimentones, chopped; parsley, salt and pepper to taste

Teresa Plata

This recipe is very tasty, easy to prepare; perhaps deboning is not to everyone's liking, but your trusted butcher can do it for you. But I assure you that you will enjoy it as much as my family does.

Reviewed by Editorial Team of Kiwilimón

Published: 07-02-2013

Preparation

Low

Season the breast with garlic, pepper, and salt, and set aside. In a separate bowl, mix all the chopped vegetables with the meat, the hot peppers, bread, Parmesan cheese, parsley, salt, and pepper until it forms a compact mixture. Spread out the chicken breast well, place the meat mixture on top, and roll it up like a Swiss roll. Place it in a baking dish, brush with a little oil, and sprinkle a bit of sugar on top so it browns in the oven at 380°F for approximately 1 hour (depending on the oven). The color of the breast will indicate how well it is cooked. NOTE: Do not remove the skin from the chicken breast as it keeps the meat moist during cooking and gives a nice color. ENJOY!!!